Turkey Tenderloin For Two With Pan Gravy

Making a Turkey Tenderloin For Two with Pan Gravy is an easy way to enjoy a traditional turkey dinner without roasting an entire bird. The turkey is seasoned, seared in a skillet and finished in the oven until it is tender and juicy.

Once the turkey comes out of the oven, the same skillet is used to make a simple pan gravy. The browned bits and drippings left in the skillet provide plenty of flavor without requiring a gravy packet.

This recipe is perfect for a small Thanksgiving or Christmas dinner. However, it is easy enough to make for a Sunday dinner or even a weeknight meal.

A single turkey tenderloin provides enough meat for two generous servings. Depending on its size, you may even have a little turkey left for sandwiches the next day.

What Is A Turkey Tenderloin?

A turkey tenderloin is a boneless and skinless portion of meat located inside the turkey breast. It is naturally tender and much smaller than a whole turkey breast.

Turkey tenderloins are generally sold in vacuum-sealed packages near the fresh or frozen turkey products. Many packages contain two tenderloins with a total weight between 20 and 24 ounces.

For this recipe, you will need one tenderloin that weighs approximately 12 to 16 ounces. Freeze the second tenderloin or double the recipe if you want additional servings.

Some turkey tenderloins are already seasoned or marinated. Check the package before adding salt because preseasoned turkey can be fairly salty.

For the most control over the flavor, choose a plain, unseasoned tenderloin whenever possible.

Why Sear The Turkey Before Baking?

Although you can place the turkey directly in the oven, searing it first adds both color and flavor.

The hot skillet creates a lightly browned surface. It also leaves flavorful bits in the bottom of the pan that will later become the base of the gravy.

The turkey does not need to cook completely during this step. Sear it for only a couple of minutes on each side and then move the skillet to the oven.

If you do not have an oven-safe skillet, sear the turkey in a standard skillet and transfer it to a small baking dish. Save the skillet and any browned bits so you can make the gravy while the turkey rests.

Turkey Tenderloin With Pan Gravy Ingredients

Turkey Tenderloin

Use one turkey tenderloin weighing approximately 12 to 16 ounces.

Remove the turkey from its package and pat it dry with paper towels. Drying the surface helps it brown instead of steam when it is placed in the hot skillet.

If one end is noticeably thinner than the other, tuck the thin end underneath itself. This creates a more even thickness so the tenderloin cooks at the same rate.

Olive Oil

A small amount of olive oil helps brown the turkey and prevents it from sticking to the skillet.

Avocado oil or another neutral cooking oil can be used instead.

Butter

Butter adds flavor to both the turkey and the pan gravy.

Part of the butter is added to the skillet while the turkey is seared. The remaining butter is used to make the roux for the gravy.

If there is already a good amount of fat remaining in the skillet after the turkey cooks, you may not need all of the additional butter.

Seasonings

The turkey is seasoned with salt, black pepper, garlic powder, onion powder and dried thyme.

This combination gives the turkey a familiar holiday flavor without overpowering the meat.

Poultry seasoning can be substituted for the thyme. Because most poultry seasoning blends contain sage and other strong herbs, begin with a small amount.

Flour

All-purpose flour thickens the gravy.

The flour is stirred into the butter and drippings and cooked briefly before the broth is added. This removes the raw flour taste and creates a smooth gravy.

Broth

Chicken broth or turkey broth can be used to make the gravy.

Low-sodium broth is best because the salt level in the turkey and pan drippings can vary. You can always add more salt after the gravy is finished.

Worcestershire Sauce

A small amount of Worcestershire sauce adds depth to the gravy. It should not be enough to taste on its own.

If you do not have any, simply leave it out.

How To Make Turkey Tenderloin For Two

Remove the turkey tenderloin from the refrigerator approximately 20 minutes before cooking. This allows it to lose some of its chill and cook more evenly.

Preheat the oven to 400°F.

Pat the turkey dry and tuck the thin end underneath if necessary. Rub the olive oil over the entire surface.

In a small bowl, combine the salt, black pepper, garlic powder, onion powder and dried thyme. Sprinkle the seasoning mixture over every side of the turkey.

Place an oven-safe skillet over medium-high heat. Add a small amount of butter.

Once the butter has melted and the skillet is hot, add the turkey. Sear it for approximately 2 minutes on each of the two broad sides.

Turn off the burner and place the skillet in the preheated oven.

Bake for 18 to 25 minutes, or until the thickest portion reaches an internal temperature of 165°F.

The exact cooking time will depend on the weight and thickness of the tenderloin. Begin checking it early so the turkey does not overcook.

Transfer the turkey to a cutting board and loosely cover it with foil. Let it rest while you make the gravy.

How To Make Pan Gravy

Carefully place the skillet back on the stove. Remember that the handle will be extremely hot from the oven.

Pour any juices from the resting turkey into the skillet.

If there is very little fat in the pan, add the remaining butter. Place the skillet over medium heat.

Once the butter has melted, sprinkle in the flour. Whisk constantly for approximately 1 minute.

Slowly pour in the broth while continuing to whisk. Scrape the bottom of the skillet to loosen the browned bits left from the turkey.

Add the Worcestershire sauce and bring the mixture to a gentle simmer.

Continue cooking and whisking for 3 to 5 minutes, or until the gravy reaches the desired consistency.

Taste the gravy before adding salt. Depending on the broth and the turkey tenderloin, it may already have enough.

If the gravy becomes too thick, whisk in additional broth 1 tablespoon at a time.

How To Know When Turkey Tenderloin Is Done

The most reliable way to determine when turkey is done is to use an instant-read digital thermometer.

Insert the thermometer into the thickest part of the tenderloin. Avoid pushing the tip through to the bottom of the hot skillet because this can give you an inaccurate reading.

Turkey is safe to eat when it reaches an internal temperature of 165°F.

Because tenderloin is lean, it can become dry if it is cooked much beyond that temperature. Begin checking it after approximately 18 minutes.

The tenderloin will continue to cook slightly while it rests.

Why The Turkey Needs To Rest

Rest the turkey for at least 5 to 10 minutes before slicing it.

As the turkey cooks, its juices move toward the center. Resting gives those juices time to redistribute throughout the meat.

If you slice the tenderloin immediately, the juices will run onto the cutting board and the turkey may taste dry.

The resting time also gives you the perfect opportunity to prepare the pan gravy.

When the turkey has rested, slice it across the grain into ½-inch pieces.

What If The Gravy Is Too Thin?

Allow the gravy to simmer for another minute or two. It will thicken as some of the liquid evaporates.

Keep in mind that the gravy will also become thicker as it cools.

If it remains too thin, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water. Slowly whisk the mixture into the simmering gravy.

Do not add dry cornstarch directly to the skillet because it can create lumps.

What If The Gravy Is Too Thick?

Whisk in additional broth 1 tablespoon at a time until the gravy reaches the consistency that you prefer.

If you run out of broth, a small amount of milk or water can be used.

Be sure to taste the gravy again after adding more liquid because the seasoning may need to be adjusted.

What To Serve With Turkey Tenderloin

Turkey tenderloin goes well with the same side dishes that you would serve with a traditional Thanksgiving turkey.

Mashed potatoes are a natural choice because they provide the perfect place for the pan gravy. Stuffing, green beans, corn, roasted carrots and cranberry sauce are also good options.

For an easy dinner, serve the turkey with one potato or rice side dish and a simple vegetable.

Because the turkey cooks in less than 30 minutes, you can prepare most side dishes while it is in the oven.

Can You Prepare Turkey Tenderloin Ahead Of Time?

The turkey can be seasoned several hours before cooking. Place it in a covered container in the refrigerator and remove it approximately 20 minutes before you are ready to cook.

The gravy can also be made ahead of time, although it will not have the same flavor as gravy made with fresh pan drippings.

If you prepare the gravy early, reheat it over low heat and whisk in the turkey drippings after the tenderloin finishes cooking.

How To Store And Reheat Leftovers

Store leftover turkey and gravy in separate covered containers in the refrigerator for up to 4 days.

To reheat the turkey, place the slices in a small skillet or baking dish with a few spoonfuls of broth or gravy. Cover and heat gently until warm.

Avoid heating the turkey longer than necessary because lean turkey tenderloin can dry out quickly.

Reheat the gravy in a small saucepan over low heat. Add a splash of broth if it has become too thick.

Turkey tenderloin can also be frozen for up to 3 months. Wrap the cooled meat tightly and place it in a freezer-safe container.

If you have any turkey left, use it to make this easy Turkey Noodle Casserole. It is a great way to turn a small amount of cooked turkey into another dinner for two.

Enjoy! Mary

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