Moist and tender. Pan seared and basted with butter, and you have some serious taste.
There seem 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.
A solid 4. Close to a 5 with the gravy but I have a hard time giving that rating to meat that was pre-injected.
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 the temp of 165. About 22 minutes total oven time. Remove from pan and tent with foil on a 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 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.
July 7, 2016