Butter Turkey Tenderloin – Pan Seared Oven Roasted with Gravy

Butter Turkey Tenderloin - Pan Seared Oven Roasted with Gravy from 101 Cooking For TwoMoist and tender. Pan seared and basted with butter and you have some serious taste.

There seems to be very few instructions for cooking these things. They have no skin and are a triangular piece of breast meat. From the processor, they already have a brine injected so no brining here. I wanted a buttery taste and gravy (the nectar of the gods…). I started with a light salt and peppering (is that a word?), pan seared in some butter and finished in the over with more butter during the roasting.

Rating

A solid 4. Close to a 5 with the gravy but I have a hard time giving that rating to a meat that was pre-injected.

Notes: See my post on how to make gravy if you need instructions on that.

Preheat oven to 375 convection. Rinse, trim and pat dry the turkey tenderloin. I did two for leftover reasons. Great on a salad.

Melt 1 T butter in an oven proof pan over medium high heat. Lightly salt and pepper the tenderloin.

Sear the tenderloin. Start with good side up. 3 minutes. Flip. 3 minutes.  Microwave 2 T butter in a microwave on high for about 20 sec. to melt.

Bush with butter and place in oven.

After about 10 minutes, baste again with butter.

Bake until temp of 165. About 22 minutes total oven time. Remove from pan and tent with foil on plate while making gravy.

I wanted gravy so I added some extra turkey stock to the pan ( here a couple of cups). Over high heat, bring to a hard boil.

Thicken with a mixture of flour and cold water. Here about 1/4 cup flour and about 1/2 cup water in a Tupperware shaker. Add slowly while whisking continuously. It will thicken in a few minutes. See my post on making gravy at http://www.101cookingfortwo.com/2011/02/how-to-make-gravy-101.html.

Butter Turkey Tenderloin – Pan Seared Oven Roasted with Gravy

Prep Time: 5 minutes

Cook Time: 38 minutes

Total Time: 45 minutes

Yield: 6 servings

Butter Turkey Tenderloin – Pan Seared Oven Roasted with Gravy

Moist and tender. Pan seared and basted with butter and you have some serious taste.

Ingredients

  • 1 1/2 pound Turkey tenderloin
  • 3 T Butter
  • salt and pepper to taste
  • 2 cups turkey or chicken stock
  • 1/4 cup AP flour

Instructions

  1. Preheat oven to 375 convection. Rinse, trim and pat dry the turkey tenderloin. I did two for leftover reasons. Great on a salad.
  2. Melt 1 T buttenr in a oven proof pan over medium high heat. Lightly salt and pepper the tenderloin.
  3. Sear the tenderloin. Start with good side up. 3 minutes. Flip. 3 minutes. Microwave 2 T butter in a microwave on high for about 20 sec. to melt.
  4. Bush with butter and place in oven. After about 10 minutes, baste again with butter.
  5. Bake until temp of 165. About 22 minutes total oven time. Remove from pan and tent with foil on plate while making gravy.
  6. I wanted gravy so I added some additional turkey stock to the pan ( here a couple of cups). Over high heat, bring to a hard boil.
  7. Thicken with a mixture of flour and cold water. Here about 1/4 cup flour and about 1/2 cup water in a Tupperware shaker. Add slowly while whisking continuously. It will thicken in a few minutes. See my post on making gravy at http://www.101cookingfortwo.com/2011/02/how-to-make-gravy-101.html.
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Updated
December 7 2013

Comments

  1. says

    Tenderloins are okay but you have to be careful not to overcook them, they can get tough in a hurry. Yours look like they turned out just right.

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