Sweet and Smoky Turkey Tenderloin

Prep: 10 mins

Cook: 25 mins

Difficulty: Easy

Servings: 6 Servings

If boneless, skinless chicken breasts are featured regularly on your weeknight menu, consider turkey tenderloin as an equally versatile alternative. Easy to prepare and fast-cooking, turkey tenderloins take well to all kinds of flavors and preparations. And if you love a traditional Thanksgiving dinner but can’t be bothered with the hassle of roasting a whole bird, tenderloins recreate that same festive flavor in way less time. A simple roasted version is a good back-pocket recipe to know — and this one, with its deeply flavorful rub, is a keeper.

Ingredients

1 tablespoon packed light brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons dried ground sage
2 teaspoons dried thyme
2 teaspoons garlic powder
1/4 teaspoon ground cayenne (optional)
2 turkey breast tenderloins (1 1/2 to 2 pounds total)
1 tablespoon vegetable oil

Instructions

Place 1 tablespoon light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons ground sage, 2 teaspoons kosher salt, 2 teaspoons dried thyme, 2 teaspoons garlic powder, and 1/4 teaspoon ground cayenne (if using) in a small bowl and whisk to combine.
Pat 2 turkey tenderloins dry with paper towels and place in a medium bowl. Sprinkle the spice mixture evenly over the turkey, making sure to use all of it and pressing it into the flesh so it adheres. Cover and refrigerate at least 4 hours or up to overnight.
Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 1 tablespoon vegetable oil in a large cast iron or oven-proof non-stick skillet over medium-high heat until shimmering. Add the turkey tenderloins and cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes more.
Transfer the pan to the oven and bake until the turkey is cooked through and an instant-read thermometer registers 155°F when inserted into the thickest part, 25 to 30 minutes.
Transfer the turkey to a clean cutting board and let rest for 15 minutes. Slice thinly crosswise and taste and season with more kosher salt as needed before serving.