Description

A flavorful and simple turkey tenderloin marinade recipe that combines olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and spices to create a deliciously tender and juicy turkey perfect for grilling, baking, or pan cooking. This marinade requires minimal prep and enhances the natural taste of turkey tenderloins, making it a versatile choice for weeknight dinners or meal prep.

Ingredients

Marinade Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
3 cloves garlic, minced
2 teaspoons Italian seasoning blend
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Protein

24 ounces turkey tenderloins

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Instructions

Mix marinade. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, Italian seasoning blend, onion powder, smoked paprika, kosher salt, and ground black pepper until well combined. Set aside the prepared marinade.
Prep tenderloins. Place the turkey tenderloins into an airtight container that is just large enough to hold them. Pour the marinade over the tenderloins, ensuring they are fully coated by gently tossing or turning them in the container. Cover the container securely.
Marinate. Refrigerate the covered container for at least 1 to 2 hours to allow the flavors to penetrate the meat, or marinate overnight for a deeper infusion of flavor.
Cook. Remove the turkey tenderloins from the marinade and cook using your preferred method such as grilling, baking, or pan-searing. After cooking, allow the tenderloins to rest on a cutting board for 5 to 10 minutes to redistribute juices before slicing and serving. Enjoy your flavorful turkey!

Notes

You can cook the marinated turkey tenderloins on a grill for a smoky flavor, bake them in the oven for a hands-off approach, or pan-sear on the stovetop for a quick meal.
Marinating overnight will deepen the flavors but even 1-2 hours will yield tasty results.
Make sure to discard any leftover marinade that has been in contact with raw meat to avoid cross-contamination, or boil it if you plan to use it as a sauce.
Resting the meat after cooking ensures it remains juicy and tender.
For extra crisp skin, pat tenderloins dry before cooking and sear them in a hot pan before finishing by baking or grilling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Marinade
Method: Stovetop
Cuisine: American