Maple Dijon Turkey Tenderloin
This Maple Dijon Turkey Tenderloin is a quick, flavorful meal with sweet maple syrup and tangy Dijon mustard that creates a juicy, tender dish perfect for any night.
Servings: 4 servings
Ingredients
- 1 pound turkey tenderloin trimmed and patted dry
- 1/4 cup pure maple syrup for natural sweetness and caramelization
- 2 tablespoons Dijon mustard adds tang and slight heat
- 2 tablespoons olive oil helps marinade and cooks evenly
- 1 tablespoon apple cider vinegar tenderizes and balances flavors
- 2 cloves garlic minced, for aromatic depth
- salt and pepper to taste, essential seasoning
- fresh thyme for garnish (optional), adds a fresh, herbaceous note
Instructions
Method: Maple Dijon Turkey Tenderloin
- In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined. The consistency should be smooth and slightly thick.
- Place the turkey tenderloin in a zip-top bag or shallow dish. Pour the marinade over the turkey, making sure it’s thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours, to let the flavors penetrate.
- Heat a skillet over medium-high heat. Remove the turkey from the marinade, reserving the excess marinade. Sear the tenderloin on all sides for about 2-3 minutes per side until golden brown. This step locks in flavor and gives a beautiful caramelized crust.
- Reduce the heat to medium-low. Pour the reserved marinade over the tenderloin in the skillet. Cover and cook for 10-12 minutes, turning occasionally, or transfer the skillet to a preheated oven at 375°F (190°C) and roast for about 15-20 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Remove the turkey tenderloin from heat and let it rest for 5 minutes before slicing. Garnish with fresh thyme if desired. Serve alongside your favorite sides for a complete meal.
Equipment
- Mixing bowl
- Whisk or fork
- Zip-top bag or shallow dish
- Skillet or ovenproof pan
- Tongs
- Meat thermometer
- Cutting board and sharp knife
Notes
- Marinate the turkey for up to 2 hours or overnight for maximum flavor.
- You can finish cooking the turkey fully in the oven after searing or on the stovetop with a lid to retain moisture.
- Let the turkey rest after cooking to keep it juicy and flavorful.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze cooked slices for up to 2 months.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
