Easy Turkey Tenderloin Marinade Recipe

Slices of turkey tenderloin that have been marinated in a mixture of maple syrup, olive oil, stone ground dijon mustard, dried thyme leaves, salt, and pepper.

Easy Turkey Tenderloin Marinade Recipe

Make this easy turkey tenderloin marinade recipe with maple syrup, dijon mustard, and garlic for irresistibly juicy and flavorful turkey!

Course main

Cuisine American

Prep Time 5

Cook Time 25

Marinating time 30

Total Time 1

Servings servings

Calories 243kcal

Author Marjory Pilley

Ingredients

¼ cup olive oil
¼ cup maple syrup or brown sugar + 1 tablespoon water; Low-carb sweetener can be used.
3 tablespoons stone ground dijon mustard or dijon mustard
1 teaspoon dried thyme leaves or 1 Tablespoon fresh thyme leaves
½ teaspoon garlic powder or 3 garlic cloves, minced
¼ teaspoon salt
½ teaspoon black pepper
1.5 pounds turkey tenderloins

Instructions

Combine marinade ingredients in a medium bowl.
Pat turkey tenderloins dry with a paper towel and place them in a glass baking dish or plastic bag. Pour the marinade over the turkey tenderloins, flipping to coat all sides. Cover or seal tightly and place in the refrigerator.
Marinate for a minimum of 30 minutes up to 8 hours, flipping halfway through.
Preheat the oven to 375°F.
Place turkey tenderloins in a glass baking dish or rimmed baking sheet, discarding excess marinade. Bake for about 30 minutes or until the internal temperature reaches 165°F.
See notes for important steps necessary to safely use leftover marinade as a side sauce.
Allow turkey tenderloins to rest for 5 minutes before slicing so that the juices have a chance to redistribute in the turkey.

Notes

See step-by-step photos, variations, and serving ideas above.

Marinade Yield: About 10 tablespoons, which covers up to 2 pounds of meat. For this recipe, about half the marinade is left behind but is included in the calculation. Be sure to consider that if you're thinking about calories or carbohydrates!

Cooking temperature: For perfectly cooked meat, insert a meat thermometer in the thickest part of the turkey and cook until the internal temperature reaches 165°F. It's the best way to ensure that your meat is not overcooked and is safe to eat!

Storage: Store turkey tenderloin in an airtight container or bag for up to 5 days in the refrigerator and up to 2 months in the freezer.

Reheating: Reheat leftover turkey in the oven or microwave. Add a little broth broth to the bottom of the dish and cover to hold in moisture. Cook in the oven at 325°F until the internal temperature reaches 165°F. Or reheat in the microwave at 50% power, using short intervals so it doesn't overcook.

Nutrition