2 turkey tenderloins (approximately 24 to 30 ounces total)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease a baking dish with oil to prevent sticking. Take the turkey tenderloins out of their packaging and pat them dry with paper towels. Removing the surface moisture is a key step because it helps the oil and spices stick better and allows the meat to develop a nice golden color rather than steaming in the oven.
In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. This blend provides a balanced savory flavor that mimics the traditional stuffing and herb notes we love during Thanksgiving. Once mixed, set the seasoning aside so it is ready for the meat.
Place the turkey tenderloins on your prepared baking sheet. Drizzle them with the olive oil, using your hands or a pastry brush to coat all sides of the meat thoroughly. Sprinkle the spice rub evenly over the tenderloins, pressing the herbs gently into the surface so they stay in place during the roasting process.
Place the baking sheet in the center of the preheated oven. Roast for 25 to 30 minutes. The exact time may vary depending on the thickness of the meat, so it is best to check the internal temperature with a meat thermometer. You are looking for a reading of 165 degrees Fahrenheit at the thickest part of the tenderloin.
Once the turkey reaches the correct temperature, remove it from the oven. Transfer the tenderloins to a cutting board and tent them loosely with aluminum foil. Let the meat rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
