Best 3 Autumn Turkey Tenderloins Recipes

Embrace the flavors of fall with our delectable Autumn Turkey Tenderloins, a culinary masterpiece that combines the succulent tenderness of turkey with a symphony of autumnal flavors. This dish is a harmonious blend of sweet, savory, and earthy notes, featuring a tantalizing glaze made from apple cider, maple syrup, and a hint of cinnamon. Accompanying the tenderloin are three irresistible recipes: a hearty and aromatic wild rice pilaf infused with mushrooms, a medley of roasted root vegetables caramelized to perfection, and a refreshing cranberry-apple relish that adds a burst of tangy sweetness. Get ready to embark on a culinary journey that celebrates the bounty of the autumn harvest.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth image

Provided by Robin Miller : Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tablespoons store bought peach, cranberry or mango chutney

Steps:

Preheat oven to 400 degrees F.
Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

HERB CRUSTED TURKEY TENDERLOIN

Herb Crusted Turkey Tenderloin image

Variation of Robin Miller's Quick Fix Meal. Healthy and easy way to prepare a turkey tenderloin, that doesn't require slaving over the stove. Spend the time with your kids instead! Goes great with asparagus, and can be thrown in the oven together. Even my toddler loved this!

Provided by dawnie808

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 lbs boneless skinless turkey tenderloins (I use Jennie-O, it is two pieces total)
1 tablespoon honey mustard
1 tablespoon lemon zest
1 teaspoon dried rosemary
2 teaspoons dried oregano
salt and pepper

Steps:

Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
Season the turkey with salt and pepper all over.
Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
Bake in oven until thermometer reads 160 or about 35-40 minutes.
Let rest about 10 minutes before slicing. Enjoy :).

TURKEY TENDERLOINS

Turkey Tenderloins image

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories Meat and Poultry Recipes Turkey

Yield 4

Number Of Ingredients 4

Ingredients

1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

Steps:

Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g

Tips:

Choose tenderloins of similar size: This will help them cook evenly.
Pat the tenderloins dry before cooking: This will help the spices adhere and prevent the meat from steaming.
Season the tenderloins generously: Use a variety of spices to create a flavorful crust.
Sear the tenderloins in a hot skillet: This will create a flavorful crust and help seal in the juices.
Roast the tenderloins in a preheated oven: This will help them cook evenly and prevent them from drying out.
Let the tenderloins rest before carving: This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Autumn Turkey Tenderloins are a delicious and easy-to-make dish that is perfect for a fall meal. The tenderloins are juicy and flavorful, and the autumn spices give them a warm and comforting flavor. This dish is sure to be a hit with your family and friends. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.