Ingredients
Scale
- 1 ½ pounds turkey tenderloins, trimmed of excess fat
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon dried ranch seasoning mix (store-bought or homemade)
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional substitute: Use fresh herbs if available—about 1 tablespoon each, finely chopped, instead of dried
- Optional: ½ teaspoon smoked paprika for a subtle smoky depth
When I teach my daughters to cook, I always encourage them to taste as they go and adjust seasonings based on what their palate prefers. Feel free to swap olive oil for avocado oil if you want a milder flavor, or add a pinch of cayenne for a touch of heat. The beauty of this dish lies in its flexibility, much like the improvisational spirit my mother Elena passed down to me.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan to prevent sticking.
- In a small bowl, combine the olive oil, ranch seasoning, crushed rosemary, thyme, oregano, minced garlic, and lemon juice. Stir until all ingredients form a fragrant marinade.
- Pat the turkey tenderloins dry with paper towels. This step is key for a beautiful sear and to help the marinade stick better—something Nonna Rosa always emphasized.
- Coat the turkey tenderloins evenly with the herb-ranch marinade. Let them rest at room temperature for 15-20 minutes to absorb the flavors. If you have more time, marinate for up to 2 hours in the fridge for deeper flavor.
- Place the tenderloins on the prepared baking sheet and drizzle a little extra olive oil over the top. Season with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Halfway through, baste the tenderloins with their own juices to keep them moist.
- Remove from the oven and let the turkey rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring every bite is juicy and tender.
- Slice the tenderloins against the grain and serve immediately.
One tip I learned during my time in Italian kitchens is the importance of resting meat after cooking—it’s a small step that makes a world of difference. I often find my daughters sneaking tastes during this wait, and that’s always a good sign!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
