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Homemade Garlic Butter Turkey Tenderloin with Veggies recipe photo

Garlic Butter Turkey Tenderloin with Veggies

This Garlic Butter Turkey Tenderloin with Veggies is an effortless, flavorful weeknight meal with juicy turkey and vibrant sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • Large skillet or sauté pan
  • Knife and cutting board
  • Measuring spoons
  • Spatula or tongs
  • Serving platter or plates

Method
 

Garlic Butter Turkey Tenderloin with Veggies in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.