Garlic Butter Turkey Tenderloin with Veggies
If you’re on the hunt for a weeknight dinner that’s both impressive and effortless, this Garlic Butter Turkey Tenderloin with Veggies is your new go-to. Imagine tender, juicy turkey infused with the rich aroma of garlic butter, mingling with a colorful medley of sautéed vegetables. This dish marries simplicity with flavor in a way that feels both comforting and a little special. Whether you’re whipping up a quick meal for yourself or feeding loved ones, this recipe delivers on taste and nutrition without demanding hours in the kitchen.
Why It Deserves a Spot
The magic of this Garlic Butter Turkey Tenderloin with Veggies lies in its perfect balance of flavors and textures. The turkey tenderloin cooks quickly, soaking up the fragrant garlic and herbs, while the veggies bring vibrant color and freshness to the plate. It’s a complete meal in one pan, minimizing cleanup and maximizing flavor. Plus, the use of everyday ingredients means you don’t have to make a special grocery run—always a win in my book!
Beyond convenience, this dish is versatile. It’s ideal for those who want a high-protein meal paired with nutrient-packed vegetables. The garlic butter sauce elevates the turkey, making it feel like a special occasion dish but without the fuss. If you appreciate recipes like the Garlic Butter Chicken Broccoli Farfalle, you’ll love how this dish brings that same comforting garlic butter flavor but in a lighter, protein-focused way. And for fans of one-pan meals, the inspiration from Lemon Herb Sheet Pan Chicken Veggies shines through in this colorful, wholesome recipe.
What You’ll Gather
- 1 pound turkey tenderloin – lean and tender, perfect for quick cooking
- 4 tablespoons unsalted butter – for that rich garlic butter base
- 4 cloves garlic, minced – fresh garlic packs a punch of flavor
- 1 teaspoon dried thyme – earthy herb that complements poultry beautifully
- 1 teaspoon dried rosemary – brings a fragrant pine-like aroma
- Salt and pepper – to taste, simple seasoning essentials
- 2 cups mixed vegetables – I recommend bell peppers, zucchini, and carrots for color and texture
- 2 tablespoons olive oil – to sauté the veggies to perfection
- Fresh parsley – for garnish and a fresh herbal finish
Equipment Breakdown
- Large skillet or sauté pan – a heavy-bottomed pan works best for even cooking
- Knife and cutting board – for prepping the turkey and vegetables
- Measuring spoons – to keep the herbs and butter balanced
- Spatula or tongs – for flipping the turkey and stirring veggies without breaking them
- Serving platter or plates – to present the dish with a little flourish
Garlic Butter Turkey Tenderloin with Veggies in Steps
Step 1: Prep Your Ingredients
Begin by trimming any excess fat from the turkey tenderloin and pat it dry with paper towels. Mince the garlic cloves finely to release their full flavor. Chop the mixed vegetables into bite-sized pieces to ensure even cooking.
Step 2: Season the Turkey
Generously season the turkey tenderloin on all sides with salt, pepper, dried thyme, and rosemary. The dried herbs will infuse the meat during cooking, bringing out a lovely aromatic profile.
Step 3: Sear the Turkey
Heat 2 tablespoons of butter in your skillet over medium-high heat until it foams. Carefully place the turkey tenderloin in the pan and sear for about 3-4 minutes on each side, until golden brown. This locks in moisture and builds flavor.
Step 4: Add Garlic and Finish Cooking
Reduce the heat to medium, add the minced garlic to the pan, and cook for about 1 minute until fragrant. Spoon the melted garlic butter over the turkey as it finishes cooking, about another 5-7 minutes, until the internal temperature reaches 165°F (74°C).
Step 5: Sauté the Veggies
While the turkey rests, heat olive oil in a separate skillet over medium heat. Add the mixed vegetables, seasoning lightly with salt and pepper. Sauté for about 6-8 minutes, stirring occasionally, until tender-crisp and vibrant.
Step 6: Plate and Garnish
Slice the turkey tenderloin against the grain and arrange over or alongside the sautéed veggies. Drizzle any remaining garlic butter from the pan on top and garnish with freshly chopped parsley for a pop of color and freshness.
Health-Conscious Tweaks
- Swap regular butter for a lighter plant-based butter or olive oil to reduce saturated fat.
- Increase the vegetable ratio to add more fiber and micronutrients.
- Use fresh herbs instead of dried for a brighter flavor and added antioxidants.
- Serve with a side of quinoa or brown rice for a whole grain boost.
What I Learned Testing
Testing this Garlic Butter Turkey Tenderloin with Veggies was an eye-opener in how quickly tenderloin can become dry if overcooked. Keeping a close watch on internal temperature is key.
The garlic butter is truly the star—it transforms simple turkey into something indulgent without overpowering the natural flavors.
- Using mixed vegetables with varying textures creates a more exciting bite.
- Resting the turkey after cooking helps retain juices and makes slicing easier.
Meal Prep & Storage Notes
This dish is excellent for meal prep because it reheats beautifully without losing moisture. Store turkey and veggies in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through.
For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. This makes it a great option for busy weeks or planning ahead.
Top Questions & Answers
Can I use turkey breast instead of tenderloin?
Absolutely! Turkey breast works well but tends to be leaner and can dry out faster, so keep an eye on the cooking time and consider brining it briefly for extra moisture.
What vegetables work best with this recipe?
Bell peppers, zucchini, and carrots are my favorites because they cook evenly and add a nice variety of colors and flavors. Feel free to mix in broccoli, snap peas, or mushrooms based on what you have on hand.
Is it necessary to use dried thyme and rosemary?
While these herbs add a lovely depth, you can substitute with fresh herbs or others like oregano or sage. Adjust quantities when switching from dried to fresh since fresh herbs are milder.
How do I know when the turkey is perfectly cooked?
The safest way is to use a meat thermometer and look for an internal temperature of 165°F (74°C). The meat should feel firm but still springy to the touch.
Explore More
- Garlic Butter Chicken Broccoli Farfalle – if you love garlic butter flavors with pasta and chicken, this is a must-try.
- Lemon Herb Sheet Pan Chicken Veggies – a bright and zesty one-pan meal that’s just as simple and flavorful.
That’s a Wrap
This Garlic Butter Turkey Tenderloin with Veggies recipe is proof that effortless weeknight meals can be delicious and satisfying. With just a handful of pantry staples and fresh produce, you can create a dish that’s packed with flavor and nutrients. The garlic butter elevates the turkey to something special, while the veggies keep it colorful and wholesome. Whether you’re cooking for one or feeding a family, this meal fits the bill beautifully. Give it a try tonight and enjoy a dinner that feels thoughtfully prepared and totally delicious.
Share on Pinterest
Garlic Butter Turkey Tenderloin with Veggies
Ingredients
Equipment
Method
- Begin by trimming any excess fat from the turkey tenderloin and pat it dry with paper towels. Mince the garlic cloves finely to release their full flavor. Chop the mixed vegetables into bite-sized pieces to ensure even cooking.
- Generously season the turkey tenderloin on all sides with salt, pepper, dried thyme, and rosemary. The dried herbs will infuse the meat during cooking, bringing out a lovely aromatic profile.
- Heat 2 tablespoons of butter in your skillet over medium-high heat until it foams. Carefully place the turkey tenderloin in the pan and sear for about 3-4 minutes on each side, until golden brown. This locks in moisture and builds flavor.
- Reduce the heat to medium, add the minced garlic to the pan, and cook for about 1 minute until fragrant. Spoon the melted garlic butter over the turkey as it finishes cooking, about another 5-7 minutes, until the internal temperature reaches 165°F (74°C).
- While the turkey rests, heat olive oil in a separate skillet over medium heat. Add the mixed vegetables, seasoning lightly with salt and pepper. Sauté for about 6-8 minutes, stirring occasionally, until tender-crisp and vibrant.
- Slice the turkey tenderloin against the grain and arrange over or alongside the sautéed veggies. Drizzle any remaining garlic butter from the pan on top and garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Use a meat thermometer to ensure turkey is cooked to 165°F for safety and juiciness.
- Swap butter for plant-based alternatives or olive oil to reduce saturated fat content.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
