Baked Turkey Tenderloin Recipe

Baked turkey tenderloin with vegetables.

This hassle-free one-pan dinner makes juicy turkey tenderloin and veggies a breeze! Turkey roast surrounds quick-cooking sweet potatoes, onions and celery for a complete meal all baked together. Simple ingredients come out incredibly moist and flavorful.

Course Recipes

Cuisine Global

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 820.4kcal

Author Eliza

Ingredients

For the turkey:

2 lb turkey tenderloins
1 large sweet potato peeled and cubed
1 large sweet onion diced
3 celery stalks diced
1 pound Brussels sprouts halved
3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

For the croutons:

3 cups french bread cubes about ½ loaf
4 tablespoons chicken stock
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon black pepper

To Serve

1 cup pecan halves
½ cup dried cranberries

US Customary - Metric

Instructions

Preheat the oven to 400°F/ 200°C. Prepare a large, rimmed baking sheet with baking paper or aluminum foil (if using foil, spritz or drizzle it with oil).
Place the turkey tenderloins on the baking sheet, with space around them.
Cut vegetables into bite-sized pieces, place the pieces on the baking sheet around the tenderloins.
In a small bowl or jug whisk together the other ingredients 'For the turkey' (oil, garlic powder, rosemary, thyme, salt, and pepper). Drizzle over the turkey tenderloins and vegetables, and gently toss to coat.
Cover the baking tray with aluminum foil and bake for 35 minutes.
While the turkey tenderloins are baking, place the bread cubes in a large bowl. Whisk the other ingredients 'For the croutons' together in a small bowl or jug, drizzle over the bread cubes and toss to ensure everything is evenly coated.
When the first cooking time is up, carefully remove the sheetpan from the oven and remove the cover. Scatter the croutons and the pecan halves over the top of the vegetables around the turkey.
Return the sheetpan to the oven, and bake uncovered, for an additional 10 to 15 minutes or until the croutons are crispy on top.
To serve, toss the cranberries with the vegetables, and slice the turkey.

Nutrition