Name: Herb-Infused Baked Turkey Tenderloin Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 turkey tenderloin; 1 tablespoon lemon juice; 2 tablespoons butter (softened); 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 teaspoon grated orange zest; 1 clove garlic (pressed); Salt and pepper (to taste)

If you’ve ever looked for a perfect weeknight dinner that’s both elegant and fuss-free, I’ve got just the thing for you. This Herb-Infused Baked Turkey Tenderloin Recipe is one of those gems that not only tastes amazing but looks like you spent hours in the kitchen—when really, it’s a breeze to pull together. I absolutely love how the fresh herbs, garlic, and a hint of citrus meld into the butter, creating a tender, juicy turkey that my whole family goes crazy for. Trust me, once you try this, it’ll be your go-to for a simple yet impressive meal.

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Why You’ll Love This Recipe

Simple Yet Sophisticated: It’s just a few ingredients creating a mouthwatering flavor combo that feels special.
Juicy & Tender Results: Slow baking with herb butter guarantees moistness that’ll make your taste buds sing.
Flexible for Any Occasion: Whether it’s a quick dinner or a small celebration, it’s versatile and always hits the spot.
Easy to Master: I’ve broken down the steps so you won’t feel overwhelmed, no matter your skill level.

The image shows a white plate with slices of cooked chicken arranged in a curved line on the left side, each piece light beige with herbs and small orange bits on top, and a light drizzle of oil around them. To the right of the chicken, there is a scoop of creamy mashed potatoes mixed with green herbs, adding splashes of green to the pale yellow. A sprig of fresh green herbs lies near the bottom edge of the plate, and a silver fork rests on the left side near the chicken. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The charm of this Herb-Infused Baked Turkey Tenderloin Recipe is in its simplicity and fresh ingredients. Each herb adds a unique layer of flavor while the butter and citrus zest lift it all beautifully. When you shop, look for fresh, bright herbs and a good quality turkey tenderloin—your taste buds will thank you.

Turkey tenderloin: Choose a tenderloin with a nice pink color and even thickness for uniform cooking.
Lemon juice: Fresh is best; it adds brightness and helps tenderize the meat.
Butter (soft): Use unsalted so you can control the saltiness perfectly.
Fresh sage: Gives a warm, earthy note that complements poultry beautifully.
Fresh thyme: A classic herb that enhances depth and aroma.
Fresh rosemary: Adds a piney, slightly minty flavor that’s irresistible with turkey.
Orange zest: Freshly grated zest brings a subtle, sweet citrus punch.
Garlic (pressed): Infuses the butter with a savory kick.
Salt and pepper: Essential for seasoning and bringing all flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Herb-Infused Baked Turkey Tenderloin Recipe my own by tweaking it depending on the season or what herbs I have on hand. Feel free to get creative—this recipe is very forgiving and open to personalization!

Herb Swap: One time, I swapped rosemary for fresh oregano, and it gave the tenderloin a subtle Mediterranean vibe that was stunning.
Citrus Twist: In summer, I sometimes use lime zest instead of orange for a zingier citrus note that brightens the dish wonderfully.
Spicy Kick: If you’re into heat, adding a pinch of cayenne pepper to the herb butter is a game-changer.
Dairy-Free Version: I’ve used olive oil in place of butter for dairy-free diets, and it still comes out incredibly flavorful and tender.

How to Make Herb-Infused Baked Turkey Tenderloin Recipe

Step 1: Prep Your Oven and Herb Butter

First things first, preheat your oven to 350°F (175°C). If you’re using a convection oven, go ahead and lower it by about 20 degrees or follow your oven’s guide—trust me, this little adjustment makes a big difference. Meanwhile, mix your softened butter with fresh sage, thyme, rosemary, orange zest, and garlic. The butter acts like a flavor-packed shield, keeping the turkey juicy as it bakes, while the herbs and citrus zest bring that irresistible aroma you’ll love.

Step 2: Season and Butter Your Tenderloin

Pour the lemon juice all over your turkey tenderloin—don’t be shy! This brightens up the meat and helps tenderize it a bit. Then season both sides generously with salt and pepper. Next, spread that herby butter all over the turkey. Heads up: because of the lemon juice, the butter might be a little slippery and harder to stick perfectly, but don’t stress it—just spread it as best as you can. For an extra burst of flavor, if you have the time, pop the tenderloin in the fridge and let it marinate for an hour or even overnight. Just remember to take it out 30 minutes before baking so it comes to room temperature.

Step 3: Bake and Check for Doneness

Place your tenderloin in a baking dish that’s only slightly bigger than the meat—this clever trick prevents the butter from burning and keeps it luscious enough to spoon onto your turkey after baking. Slide it into the oven and bake for about 37 to 42 minutes. Mine are usually around 12 to 15 ounces, so I check at the 37-minute mark for the smaller pieces and closer to 42 for the larger. To know for sure, use a meat thermometer—your target is 158°F (70°C) right out of the oven, which will rest up to a safe 165°F (74°C). Don’t skip the thermometer—I learned this the hard way, and it really takes the guesswork out of cooking.

Step 4: Rest and Serve

Once your turkey reaches that perfect temperature, take it out and let it rest for 10 minutes. This pause lets the juices redistribute, making every bite tender and juicy. Then slice it up and drizzle the aromatic butter sauce from the baking dish over the top. Honestly, I find this last step makes the dish truly shine and keeps the turkey moist and flavorful every time.

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Pro Tips for Making Herb-Infused Baked Turkey Tenderloin Recipe

Room Temperature Meat: Always take the tenderloin out of the fridge 30 minutes before baking—it helps it cook evenly without drying out.
Herb Butter Consistency: Make sure the butter is softened but not melted, so it spreads easily and stays put during baking.
Baste for Extra Moisture: Halfway through baking, spoon some of the melting butter over the meat to keep it extra juicy.
Don’t Skip the Thermometer: I used to rely on time alone, but using a meat thermometer ensures perfect doneness every time, avoiding dryness.

How to Serve Herb-Infused Baked Turkey Tenderloin Recipe

A single seasoned chicken piece lies in a white rectangular baking dish, covered with a mix of dark green herbs and small bits of garlic, sitting in a pool of golden-yellow melted butter and juices. The chicken layer is smooth and pale, while the herb coating adds a rough, textured look mostly on top. The dish rests on a cloth with a soft floral pattern, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this dish with a sprinkle of fresh chopped parsley or a few extra rosemary sprigs on top for that fresh, vibrant look and flavor boost. Sometimes, a light drizzle of extra virgin olive oil just before serving adds a silky finish that’s dreamy. If you’re feeling fancy, a little extra orange zest right on top elevates the citrus aroma beautifully.

Side Dishes

My go-to sides with this turkey tenderloin are simple roasted vegetables like carrots and Brussels sprouts—both soak up the savory herb butter like champs. Creamy mashed potatoes or a light quinoa salad with lemon vinaigrette also balance the richness of the meat perfectly. Sometimes, I toss together a quick arugula salad with shaved Parmesan and toasted walnuts to keep things fresh.

Creative Ways to Present

For dinner parties, I like to slice the turkey and fan the pieces over a bed of herb-infused couscous, garnished with microgreens and thin orange slices—looks stunning and tastes divine. Another time, I served it alongside roasted fingerling potatoes and a drizzle of the leftover herb butter in a rustic wooden board for a cozy, shareable vibe that everyone raved about.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I wrap the turkey slices tightly in foil or store them in an airtight container to keep moisture locked in. Stored this way, the tenderloin stays juicy for up to 3 days in the fridge. I like to save the buttery pan juices separately and drizzle them over slices when reheating—adds that freshly baked flavor back in.

Freezing

If I want to freeze the tenderloin, I slice it first to make thawing and reheating easier. Then I package the slices tightly in freezer bags with a bit of the pan juices to prevent drying. It freezes well for up to 2 months without losing flavor or texture, which is perfect for quick meals later on.

Reheating

To reheat, I prefer warming slices gently in a pan over low heat with a splash of the stored butter sauce—this keeps the meat tender and revives the herb flavors. If you’re in a rush, reheating in the microwave on medium power works fine, but be careful not to overcook it. Adding a little water or broth and covering the dish helps keep moisture in.

FAQs

Can I use frozen turkey tenderloin for this recipe?

Yes! Just make sure to thaw it completely in the fridge overnight before preparing the herb butter and baking. Cooking from frozen will result in uneven cooking and could dry out the meat.
What if I don’t have fresh herbs on hand?

While fresh herbs give the best flavor, you can use dried herbs as a substitute—just reduce the amount by half since dried herbs are more concentrated. Mix them into the butter well for even distribution.
How do I know if the turkey is fully cooked?

Using a meat thermometer is key. Insert it into the thickest part of the tenderloin; the internal temperature should read 158°F (70°C) when removed from the oven and rise to 165°F (74°C) after resting, indicating it’s safe and perfectly cooked.
Can I prepare the herb butter ahead of time?

Absolutely! You can mix the butter and herbs a day ahead and keep it covered in the fridge. Just remember to let it come to room temperature so it spreads easily when coating your turkey tenderloin.

Final Thoughts

This Herb-Infused Baked Turkey Tenderloin Recipe has become one of my favorite dishes to prepare when I want something delicious but low-effort. It’s tender, juicy, and bursting with the freshness of herbs and citrus. Best part? The aromatic buttery sauce is a total crowd-pleaser that dresses up the turkey beautifully. I hope you’ll enjoy making (and eating!) this recipe as much as I do—it’s perfect for busy weeknights or those times you want to impress without stress. Give it a try, and I promise you’ll be adding it to your regular rotation in no time.