Garlic Butter Baked Turkey Tenderloin with Sweet Potatoes
One-pan roasted turkey breast tenderloins with caramelized sweet potatoes and onions, finished with a garlic-herb butter. Quick sear on stovetop locks in flavor before finishing in the oven with melted butter, minced garlic, and Italian seasoning.
Ingredients
- 1 lb turkey breast tenderloins
- 2 tablespoon olive oil
- 2 teaspoon fresh cracked pepper
- 2 teaspoon celtic sea salt
- 1 yellow onion, diced
- 2 medium sweet potatoes, diced into 1 inch cubes
- 4 oz butter, melted
- ¼ cup garlic, minced
- 1 tablespoon Italian herbs seasoning blendfresh herbs mix1:1herbaceous
thyme, oregano, basil
Instructions
- 1
Preheat oven to 350°F.
- 2
Season turkey with 1 teaspoon salt and 1 teaspoon pepper.
- 3
Heat olive oil in a large heavy pan over medium-high heat until shimmery.
- 4
Sear turkey until browned on all sides, about 2-3 minutes per side.
- 5
While turkey sears, toss sweet potatoes and onions on a baking sheet.
- 6
Transfer browned turkey to the center of the baking sheet with vegetables.
- 7
Mix melted butter, minced garlic, Italian herbs, and remaining salt and pepper in a small bowl.
- 8
Pour garlic butter mixture over turkey, sweet potatoes, and onions.
- 9
Roast for 35-40 minutes until turkey reaches 165°F internal temperature.
- 10
Remove from oven and let rest at least 10 minutes before slicing.
Tips
Let turkey rest after roasting to allow juices to redistribute, resulting in more tender meat.
Use a meat thermometer to ensure turkey reaches exactly 165°F for food safety without overcooking.
Cut sweet potatoes to consistent 1-inch cubes so they cook evenly with the turkey.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven to avoid drying out turkey.
Prepare vegetables (dice potatoes and onions) up to 8 hours in advance. Store in separate containers. Prepare garlic butter mixture up to 1 day ahead.
Serve hot from the baking sheet family-style, or portion onto individual plates with pan drippings spooned over.
Common Mistakes
Do not skip the resting period to avoid losing juices when slicing, resulting in dry meat.
Do not omit the searing step; browning the turkey develops flavor through the Maillard reaction.
Do not use cubes larger than 1 inch; they will not cook through in the stated time.
Substitutions
Dairy-Free Swaps
General Alternatives
thyme, oregano, basil