Turkey Tenderloin With Orange Sauce 

Juicy turkey tenderloin, marinated in a flavorful blend of orange and spice, is beautifully infused with citrus, roasted, and glazed. This dish strikes a perfect balance between citrusy brightness and savory spiciness, making it a delicious centerpiece for any festive occasion.

What is Turkey Tenderloin?

Turkey tenderloin is a lean and boneless cut of meat taken from the breast of a turkey. It is known for its tenderness and mild flavor. This part of the turkey can be prepared in various ways, such as roasting, grilling, or pan-searing. It’s a popular choice for those looking for a healthier, low-fat alternative to other cuts of meat, and it can be a centerpiece in a variety of delicious dishes.

Ingredients for Turkey Tenderloin with Orange Sauce 

• Turkey Tenderloins: About 1 to 1.5 lbs (450 to 680 grams), pre-brined, or use a brine recipe.
• Orange: Zest and juice from a sweet orange for both the marinade and sauce, add citrusy flavor.
• Olive Oil: Helps add richness and moisture to the turkey while enhancing the overall flavor.
• Broth: Low-sodium, high-quality broth is used for the sauce; adds savory depth and moisture.
• Balsamic Vinegar: Thick and high-quality balsamic vinegar adds a sweet and tangy flavor.
• Herbs: Fresh thyme and sage provide aromatic and pleasant earthy notes.
• Garlic: Fresh minced garlic cloves (not pressed) are added for a robust and savory taste.
• Seasonings: Salt, ground and whole four-blend peppercorns, and ground coriander.
• Honey or Maple Syrup is added to bring out sweetness and enhance overall taste of the sauce.
• All-Purpose Flour: Used as a thickening agent for the sauce.

Turkey Tenderloin with Orange Sauce Recipe

• 2 turkey tenderloins (1.5 pounds /24 oz. / 680g), brined
• 3 sprigs (3g) fresh thyme
• 4 sprigs (4g) fresh sage

Orange Marinade (Yields: 1/2 cup/4 fl.oz./120 ml)

• 1/2 cup (4 fl.oz./120ml) freshly squeezed Navel orange juice (about 2-3 oranges)
• Zest of 1 Navel orange, about 1 tablespoon (6g)
• 2 tablespoons (30ml) California olive ranch extra virgin olive oil
• 1 tablespoon (15ml) thick, high-quality balsamic vinegar of Modena
• 2 cloves garlic (6g), minced (not pressed)
• 1/2 teaspoon (3g) pink Himalayan salt or kosher salt, to taste
• 1 teaspoon (4g) whole peppercorns (not ground)
• 1 tablespoon (2g) fresh thyme leaves

Orange Sauce (Yields: 1/3 cup/2.67 fl.oz./79 ml)

• 3 tablespoons (45ml) California olive ranch extra virgin olive oil
• 1 tablespoon (6g) orange zest
• 1 clove garlic (3g), minced (not pressed)
• 1/2 tablespoon (1g) fresh thyme leaves
• 1/2 teaspoon (3g) pink or kosher salt, to taste
• 1/4 teaspoons (0.6g) ground four-blend peppercorns, to taste
• 1 teaspoon (1.8g) ground coriander
• 2 teaspoons (10ml) honey or maple syrup, to taste                     
• 1/4 cup (2 fl.oz./60ml) low-sodium chicken broth
• 1/4 cup (60ml) freshly squeezed Navel orange juice
• 2 teaspoons (8g) all-purpose flour

Recommended Equipment

• Oven-proof skillet or dish: Used to roast the turkey tenderloins in the oven.
• Aluminum Foil to cover tenderloins while resting, allowing them to retain moisture.
• Small Skillet or Pot: Used to make orange sauce for the tenderloins.

How to Make Turkey Tenderloin With Orange Sauce 

Preheat the Oven: Preheat your oven to 375°F (190°C). Arrange oven rack to the middle position.

Prepare Tenderloins: Start with brined turkey tenderloins or use the brine recipe below. If your turkey tenderloin comes pre-brined, you can skip this step. Rinse and pat dry your turkey tenderloins with paper towels; place them into a zipper bag or a deep dish.

Marinade: In a bowl, combine orange zest, freshly squeezed orange juice, olive oil, balsamic vinegar, minced garlic (not pressed), fresh thyme leaves, salt, and whole peppercorns (not ground). Stir well.

Marinate: Pour the marinade over the tenderloins, cover, and let them marinate in the refrigerator for 2 to 4 hours, allowing the flavors more time to penetrate the meat.

Herb Mixture: In a small bowl, combine minced garlic, thyme leaves, orange zest, salt, ground pepper, and ground coriander. Mix well.

Coat Tenderloins: Remove the tenderloins from the marinade, lightly pat dry with paper towels, and place them in a roasting pan or on a baking sheet. Add fresh thyme sprigs and sage. Coat the tenderloins in olive oil and rub the herb mixture all over, ensuring even coverage.

Roast: Pour chicken broth and orange juice into the bottom of the roasting pan to prevent the turkey from drying out. Roast the turkey tenderloins in the preheated oven for about 25-30 minutes or until the internal temperature reaches 160°F (71°C).

Let it Rest: Remove the tenderloins from the oven, immediately cover them in aluminum foil, and let them rest for 5-10 minutes until the internal temperature reaches 165°F (74°C) before slicing. This allows them to continue cooking and the juices to redistribute.

Orange Sauce: Preheat a small skillet over medium heat. Pour off the warm juice from the roasting pan, add flour and honey or maple syrup, and stir until the sauce thickens (about 2-3 minutes). Taste and adjust the seasonings. Strain the sauce into a serving bowl, and serve warm.

Slice and Serve: Slice the turkey tenderloins into 1/2-inch thick slices and serve with warm orange sauce and your favorite side dish.

• Potatoes: The savory turkey pairs well with comforting mashed potatoes.
• Sauce: Drizzle tenderloins with a rich, flavorful orange sauce to enhance the overall taste.
• Cranberry Sauce: Add a touch of sweetness with cranberry sauce for a uniquely refreshing taste.
• Fresh Salad: Balance the meal with a light, fresh salad for a refreshing and nutritious touch.
• Wine: Consider pairing it with white or light red wine that complements the flavors of the turkey.

Recipe Tips for Best Results

• Brine: For non-brined tenderloins, use brine to enhance moisture retention and flavor.
• Pat Dry: Ensure tenderloins are clean and dry before applying marinade and herbs.
• Marinate tenderloins for at least 2 to 4 hours, best if overnight, this allows flavors to penetrate.
• Rest: Always rest meat after roasting; this allows juices to redistribute, enhancing tenderness.
• Sauce: Use pan juices for the sauce while still hot to make a flavorful and aromatic sauce.

Storage & Serving

Make-Ahead: Make the marinade and herb mixture 1 day ahead. Refrigerate until ready to use.

Storage: Any leftover meat and sauce can be stored in airtight containers and refrigerated for up to 3-4 days.

Serving: Reheat tenderloins in the oven preheated to 375°F (190°C) or microwave until the internal temperature reaches at least 165°F (74°C) to ensure it is safe to eat. The sauce can be reheated in a microwave or on the stove over low heat with a little bit of juice or broth until warmed.

• Yields: 1.5 pounds / 24 oz. / 680 grams of 2 turkey tenderloins
• Orange Marinade (Yields: 1/2 cup / 4 fl.oz. / 120 ml)
• Orange Sauce (Yields: 1/3 cup / 2.67 fl.oz. / 79 ml)
• Servings: 6 servings of 4-6 oz. per serving

You May Also Like…

• Perfect Brine for Meat Recipe
• Orange-Maple Marinade Recipe
• Citrus Herb Brine for Turkey Recipe