WHAT’S THE DIFFERENCE BETWEEN CHICKEN BREAST AND TENDERLOIN?
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Provided by Cassie Marshall
Number Of Ingredients 26
TURKEY TENDERLOIN RECIPE (OVEN-BAKED) | KITCHN
If boneless, skinless chicken breasts are regularly featured on your weeknight menu, consider turkey tenderloin as an equally versatile alternative.
Provided by Shilpa Uskokovic
Categories Main dish Dinner Poultry dish
Total Time 3000S
Prep Time 900S
Cook Time 2100S
Yield 6
Number Of Ingredients 9
Steps:
- Place 1 tablespoon light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons ground sage, 2 teaspoons kosher salt, 2 teaspoons dried thyme, 2 teaspoons garlic powder, and 1/4 teaspoon ground cayenne (if using) in a small bowl and whisk to combine.
- Pat 2 turkey tenderloins dry with paper towels and place in a medium bowl. Sprinkle the spice mixture evenly over the turkey, making sure to use all of it and pressing it into the flesh so it adheres. Cover and refrigerate at least 4 hours or up to overnight.
- Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 1 tablespoon vegetable oil in a large cast iron or oven-proof non-stick skillet over medium-high heat until shimmering. Add the turkey tenderloins and cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes more.
- Transfer the pan to the oven and bake until the turkey is cooked through and an instant-read thermometer registers 155°F when inserted into the thickest part, 25 to 30 minutes.
- Transfer the turkey to a clean cutting board and let rest for 15 minutes. Slice thinly crosswise and taste and season with more kosher salt as needed before serving.
Nutrition Facts : SaturatedFatContent 4.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 4.0 g, SugarContent 2.4 g, ServingSize Serves 6, ProteinContent 49.9 g, FatContent 18.4 g, Calories 393 cal, SodiumContent 543.6 mg, FiberContent 0.7 g, CholesterolContent 0 mg
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