Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a wet, crumbly mixture.
Place turkey tenderloins on a pan and brush the remaining mustard mixture over the top.
Using fingertips, press the breading over each tenderloin until completely covered. The bottom is not breaded.
Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 °F. If the top begins to brown, tent it with aluminum foil.
Allow turkey to rest for 5-10 minutes, then slice and enjoy.
Notes
See step-by-step pictures and more tips in the post!StorageStore leftover turkey meat in an airtight container for up to 5 days in the refrigerator and up to 2 months in the freezer.Reheat in the oven or an air fryer.Make AheadPrepare herb crusted turkey tenderloins and store them in the refrigerator for up to 2 days or freezer for up to two months.Use a freezer-safe casserole dish or aluminum tins. Avoid overlapping the loins or jostling them too much.When ready to enjoy the meal, move the dish to the refrigerator overnight and cook it as you usually would.