Butter Turkey Tenderloin - Pan Seared Oven Roasted with Gravy

Moist and tender. Pan seared and basted with butter and you have some serious taste.

There seems to be very few instructions for cooking these things. They have no skin and are a triangular piece of breast meat. From the processor, they already have a brine injected so no brining here. I wanted a buttery taste and gravy (the nectar of the gods...). I started with a light salt and peppering (is that a word?), pan seared in some butter and finished in the over with more butter during the roasting.


Rating

A solid 4. Close to a 5 with the gravy but I have a hard time giving that rating to a meat that was pre-injected.

Notes: See my post on how to make gravy if you need instructions on that. 

 Preheat oven to 375 convection. Rinse, trim and pat dry the turkey tenderloin. I did two for leftover reasons. Great on a salad.

 Melt 1 T butter in a oven proof pan over medium high heat. Lightly salt and pepper the tenderloin.

Sear the tenderloin. Start with good side up. 3 minutes. Flip. 3 minutes.  Microwave 2 T butter in a microwave on high for about 20 sec. to melt.

 Bush with butter and place in oven.

 After about 10 minutes, baste again with butter.

Bake until temp of 165. About 22 minutes total oven time. Remove from pan and tent with foil on plate while making gravy.

I wanted gravy so I added some additional turkey stock to the pan ( here a couple of cups). Over high heat, bring to a hard boil.

Thicken with a mixture of flour and cold water. Here about 1/4 cup flour and about 1/2 cup water in a Tupperware shaker. Add slowly while whisking continuously. It will thicken in a few minutes. See my post on making gravy at http://www.101cookingfortwo.com/2011/02/how-to-make-gravy-101.html.

Butter Turkey Tenderloin - Pan Seared Oven Roasted with Gravy

by DrDan at 101 Cooking for Two June-29-2012

Moist and tender. Pan seared and basted with butter and you have some serious taste. There seems to be very few instructions for cooking these things. They have no skin and are a triangular piece of meat. From the processor, they already have a brine injected so no brining here. I wanted a buttery taste and gravy (the nectar of the gods...). I started with a light salt and pepper, pan seared in some butter and finished in the over with more butter during the roasting.

Ingredients

• 1 1/2 pound Turkey tenderloin
• 3 T Butter
• salt and pepper to taste
• 2 cups turkey or chicken stock
• 1/4 cup AP flour

Instructions

1) Preheat oven to 375 convection. Rinse, trim and pat dry the turkey tenderloin. I did two for leftover reasons. Great on a salad.2) Melt 1 T butter in a oven proof pan over medium high heat. Lightly salt and pepper the tenderloin.3) Sear the tenderloin. Start with good side up. 3 minutes. Flip. 3 minutes. Microwave 2 T butter in a microwave on high for about 20 sec. to melt.4) Bush with butter and place in oven. After about 10 minutes, baste again with butter.5) Bake until temp of 165. About 22 minutes total oven time. Remove from pan and tent with foil on plate while making gravy.6) I wanted gravy so I added some additional turkey stock to the pan ( here a couple of cups). Over high heat, bring to a hard boil.7) Thicken with a mixture of flour and cold water. Here about 1/4 cup flour and about 1/2 cup water in a Tupperware shaker. Add slowly while whisking continuously. It will thicken in a few minutes. See my post on making gravy at http://www.101cookingfortwo.com/2011/02/how-to-make-gravy-101.html.

Details

Prep time: 5 mins Cook time: 38 mins Total time: 45 mins Yield: 6 serving

Updated

June 29 2012

DrDan