I LOVE turkey tenderloins. The rest of my family, well not so much. So I wanted to make a recipe that didn’t invest too much of my time, because who wants to blow and hour making dinner only to have your family hate it, never mind wasting good quality meat. I knew their top complaint was that turkey is dry, so I marinated the tenderloins for 24 hours. It was probably overkill, but you can see for your yourself.
Lemon Thyme Turkey Tenderloins
Prep Time: 10 minutes
Cook Time: About 7 minutes, depending on the size of the turkey pieces
Servings: 5 dinner sized portions
2 pounds boneless turkey tenderloins (I get the package from whole foods in the meat department.)
- 1/4 cup olive oil (I used one that was infused with lemon, but that is not necessary)
- 3 tbsp. lemon juice
- 1/4 white wine vinegar
- 1 tbsp. Dijon mustard
- several sprigs of freshly chopped thyme (about 6)
- salt and pepper
- 1 tbsp. coconut oil
- Cut the turkey tenderloins into smaller strips, bigger than bite-sized and place in a medium bowl.
- In a separate bowl, combine remaining ingredients except for coconut oil. There should be enough to really marinate the turkey, but if not, add a few more tsp. of lemon, olive oil and vinegar.
- Whisk ingredients together and pour on top of turkey tenderloins.
- Let the turkey marinate as long as possible, 4 hours minimum.
- Heat the coconut oil in a large skillet over a medium high heat and add the turkey with the marinade.
- Key an eye on the turkey, turning it frequently to prevent burning, but allowing it to brown if possible.
- Check to see that turkey is cooked all the way through before serving (you should not see any pink).
I served the turkey with quinoa (YAY, that was a first for our family), broccoli and some leftover roasted veggies. Everyone loved it except for Noah, who ironically loves lemon, but still just doesn’t love turkey.