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.