This turkey breast tenderloin recipe is sponsored by Shady Brook Farms, as part of a series of healthy January recipes that I’ve developed!
I know, you’re looking at this meal and thinking it looks way too fancy for a weeknight. But, trust.
You can totally have this turkey breast tenderloin from stove to table in 30 minutes. The creamy garlic cauliflower puree too!
Have you ever made turkey tenderloin before? I often hear people say that they have, but it always turns out dry. We’re going to remedy that today. But first let’s chat about this cut of meat.
Turkey tenderloins are a boneless and skinless part of the turkey breast.
Are turkey tenderloins white or dark meat?
Since this cut comes from the breast of a turkey, you’ll be getting white meat only.
They’re lean and tender, which means they cook quickly (great!), but can also be a candidate for overcooking and drying out. That’s why marinating is essential for a juicy tenderloin.
And guess what?
Shady Brook Farms has done the marinating for you. I’ve used their new Montreal Seasoned McCormick GrillMates Marinated Turkey Breast Tenderloin for this recipe, and love the peppery kick it has (they have a Southwest Seasoned flavor too!). Because the marinating is done for you, the tenderloin has time to absorb the flavors and produce a delicious result each time.
What temperature should turkey tenderloin be cooked to?
You’ll want to use a thermometer to check the internal temperature, and pull the tenderloin out of the oven when it reads 150-155 degrees F. That temperature will continue to rise as the meat rests, to 165 degrees F.
And THAT, my friends, is how we prevent overcooked, dry, turkey tenderloins.
The garlic cauliflower puree is nothing short of creamy, cloudlike vegetable heaven. I learned from this Food 52 article, that whipping up cauliflower’s natural pectin turns it creamy even without dairy. But don’t go thinking it will take the place of mashed potatoes – nope. That would be false expectations.
It’s something different, and good, and simple.
You’ll steam the cauliflower with bay leaves in milk, then puree it with the garlic that’s been toasted in the cast iron skillet.
And once it hits the blender, it turns into a light and silky, garlic flavored side dish that you’ll be serving with everything. It’s incredibly versatile and will leave you with feel good vibes.
If you make this turkey breast tenderloin recipe, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
- 1 1/2 tablespoons olive oil
- 1 package Shady Brook Farms Montreal Seasoned McCormick Grillmates Marinated Turkey Breast Tenderloin
- 5 cloves garlic
- 1 medium head cauliflower
- 2 cups 2% milk
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- pomegranate seeds for garnish
- Preheat oven to 350 degrees F.
- Add olive oil to cast iron skillet and set to medium high heat. When hot, add turkey tenderloins and garlic cloves, and cook for 4 minutes on each side, to sear. Remove from heat and place in oven.
- Cook until interior of meat reaches 150-155 degrees. Remove from oven and place turkey on cutting board to rest, covered with tented foil until internal temperature reaches 165 F. Set garlic aside, to use for cauliflower.
- Meanwhile, add cauliflower, milk, bay leaves, thyme, salt, and ground pepper to a large saucepan. Bring to a simmer, and cover. Cook for 8-10 minutes, until cauliflower is easily pierced with a fork and tender. Remove bay leaves, and thyme.
- Using a slotted spoon, add cauliflower and roasted garlic to a blender. Then add 1 cup of warm milk. Blend for 30 seconds, adding additional milk by 1/4 cup according to how thick or thin you’d like the puree to be, until completely smooth.
- Taste and add more salt and pepper if needed.
- Slice turkey into 1/2 inch slices, and plate over the cauliflower puree. Garnish with additional olive oil and pomegranate seeds.