WHILE MOST PEOPLE KNOW TURKEY ONLY as sliced cold cuts or a whole roasted bird for Thanksgiving dinner, turkey tenderloins are a versatile, tender cut. The citrus-herb marinade is crucial to both the flavor and the texture of the dish because it helps tenderize the meat and boosts the flavor. Serve this dish with Sausage-Oyster Stuffing, Wild Mushroom Stuffing, or Apple-Pecan Stuffing with Dried Cherries (pages 167–71), and you can enjoy the flavors of Thanksgiving all year long.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine 2/3 cup of the olive oil and the capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt, and pepper in a small bowl.
Step 2
Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable plastic bag or a large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours.
Step 3
In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Carefully add the turkey tenderloins and cook for 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again, and cook, covered, for 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 140˚F. Serve hot.
Make Ahead
Step 4
The cooked turkey may be refrigerated for up to 3 days. Allow it to return to room temperature before serving or reheating it, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.
