Maple Dijon Turkey Tenderloin
Juicy roasted turkey tenderloins with a glossy maple Dijon herb glaze and quick shallot pan sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 turkey tenderloins, about 2 pounds total
- 1/3 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 large shallots, quartered
- 3/4 cup low-sodium chicken broth
Instructions
- Heat the oven: Heat the oven to 400°F (205°C). Pat the turkey dry and trim silver skin.
- Mix the glaze: Whisk maple syrup, Dijon, vinegar, oil, garlic, rosemary, thyme, salt, and pepper. Reserve 1/3 cup in a clean bowl.
- Assemble: Coat the turkey with the remaining glaze. Scatter shallots in a baking dish, add broth, and place turkey on top.
- Roast: Roast 25 to 35 minutes, brushing with some reserved glaze near the end, until the thickest part reaches 165°F (74°C).
- Rest: Transfer turkey to a board and rest 10 minutes before slicing across the grain.
- Finish sauce: Simmer the pan juices and shallots until slightly reduced. Stir in remaining clean glaze and spoon over turkey.
Notes
Reserve finishing glaze before it contacts raw poultry. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Contains mustard. Images are AI-generated illustrations; recipe not kitchen-tested.