Go Back
- 1 lb turkey tenderloin - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper, to taste - 1 cup baby carrots - 1 cup Brussels sprouts, halved - Fresh parsley, for garnish For this dish, we need fresh and simple ingredients. The turkey tenderloin is the star. It's lean, tender, and full of flavor. The marinade blends sweet and tangy. Honey and Dijon mustard create a lovely balance that complements the turkey. The olive oil adds richness, while the apple cider vinegar gives a nice zing. Garlic and onion powders bring depth to the taste. Don't forget salt and pepper to make everything pop! For sides, I choose baby carrots and Brussels sprouts. They roast well and add color to the plate. The fresh parsley is not just for looks; it adds freshness. Each ingredient plays a role in making this meal tasty and fun. You can mix and match sides to fit your taste. Enjoy the process of gathering these items! - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a bowl, mix together: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste. - Whisk until everything is well blended. - Place the turkey tenderloin on the baking sheet. - Pour half of the honey mustard glaze over the turkey. - Make sure to coat it evenly. - In a bowl, add 1 cup baby carrots and 1 cup halved Brussels sprouts. - Drizzle with olive oil, salt, and pepper, then toss well. - Arrange the veggies around the turkey on the baking sheet. - Drizzle the rest of the honey mustard glaze over the vegetables. - Roast in the oven for 25-30 minutes. - Use a meat thermometer to check for an internal temperature of 165°F (74°C). - When done, let the turkey rest for about 5 minutes before slicing. - Try using different seasonings like smoked paprika or cumin. - Fresh herbs like thyme or rosemary add great taste. You can mix and match flavors to find what you love. For example, adding a pinch of cayenne pepper gives heat. If you want a sweeter touch, a bit of brown sugar works well too. The key is to taste as you go. - Let the turkey rest for five minutes after cooking. - Cook the turkey to an internal temperature of 165°F (74°C). Resting is vital because it allows juices to settle. If you skip this step, the turkey can dry out. Use a meat thermometer to check the temperature. It ensures you cook the turkey just right. - Garnish with fresh parsley for color and flavor. - Serve with sides like mashed potatoes or green salad. A nice garnish makes your dish pop. Place parsley on top right before serving. For sides, consider roasted potatoes or steamed broccoli. They balance the meal well and add nutrition. {{image_2}} You can swap turkey tenderloin for chicken or pork. Both options taste great with honey mustard. If you use chicken, choose chicken breasts or thighs. For pork, pork tenderloin works well. Adjust cooking times based on the meat you choose. Chicken usually cooks faster, needing about 20-25 minutes. Pork may take 30-35 minutes. Always check the internal temperature. Chicken should reach 165°F (74°C), while pork is best at 145°F (63°C). Feel free to mix in other vegetables. Broccoli, sweet potatoes, or zucchini make excellent choices. Just cut them to similar sizes for even cooking. Seasonal vegetables are also a fun option. In summer, add bell peppers or cherry tomatoes. In winter, consider root veggies like parsnips or turnips. Each change brings a new taste and color to the dish. You can easily change the marinade for a twist. Try using whole grain mustard for a robust taste. Honey can be swapped for maple syrup or agave for a different sweetness. Want some heat? Add red pepper flakes or cayenne pepper. These spices can make the dish more exciting. You can also add herbs like thyme or rosemary for extra flavor. This keeps the recipe fresh and fun each time you cook it. To keep your turkey tenderloin fresh, store it in the fridge. Place it in an airtight container. Make sure to cover it well. This keeps moisture in and prevents drying. The turkey can last up to three days in the fridge. For cooked vegetables, use a separate container. Store them alongside the turkey or in their own. They stay fresh for about three days as well. Avoid stacking them too high. This helps them stay crisp and not become mushy. When reheating turkey, use the oven or microwave. The oven keeps it juicy. Preheat it to 325°F (160°C). Place the turkey in a dish and cover it with foil. Heat until it reaches 165°F (74°C). This ensures safety and flavor. If using a microwave, slice the turkey first. Place it on a plate and cover with a damp paper towel. Heat in short bursts of 30 seconds. Check often to keep it moist. You can freeze cooked turkey and vegetables for later. First, let them cool completely. Then, place the turkey in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. For vegetables, use a freezer-safe container. They should not be stored for more than three months. Label everything with the date. This way, you know when to use them for the best taste. To keep turkey moist, marinate it. Use a mix of honey, Dijon mustard, olive oil, and apple cider vinegar. Let it soak for at least 30 minutes. This adds flavor and moisture. Cook at 400°F (200°C) until it reaches 165°F (74°C). Rest the turkey for 5 minutes after cooking. This helps the juices settle back in. Cook turkey tenderloin for 25 to 30 minutes at 400°F (200°C). Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). Cooking time may vary slightly based on the size of the tenderloin. Always ensure it is fully cooked for safety. Yes, you can prepare this dish ahead of time. Marinate the turkey and chop the vegetables a day before. Store them in the fridge until you are ready to cook. This saves time and allows flavors to blend. Just remember to let them sit at room temperature for about 15 minutes before cooking. Pair this turkey with sides like mashed potatoes or rice. Roasted vegetables, like green beans or asparagus, add color and health. A fresh salad can also lighten the meal. For a sweet touch, serve with a fruit salad. These sides complement the honey mustard flavor nicely. This blog post covered all you need for a delicious honey mustard turkey tenderloin. We explored necessary ingredients, step-by-step cooking instructions, and helpful tips. I shared variations for proteins and vegetables to keep your meals fun and exciting. Remember to store leftovers properly and follow reheating tips for the best meal experience. With these insights, your cooking will be both tasty and easy. Enjoy creating meals that impress!

Sheet-Pan Honey Mustard Turkey Tenderloin

Discover the deliciousness of Sheet-Pan Honey Mustard Turkey Tenderloin, an easy and flavorful meal perfect for busy weeknights! This recipe combines tender turkey with a sweet and tangy honey mustard glaze, paired with vibrant baby carrots and Brussels sprouts. With just a few simple steps, you'll create a satisfying dish that the whole family will love. Click through to explore the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb turkey tenderloin

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

1 cup baby carrots

1 cup Brussels sprouts, halved

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper until well combined to create the marinade.

      Place the turkey tenderloin on the prepared baking sheet and pour half of the honey mustard glaze over it, making sure to coat it evenly.

        In a mixing bowl, combine the baby carrots and halved Brussels sprouts. Drizzle with olive oil, salt, and pepper, and toss until well coated.

          Arrange the vegetables around the turkey on the baking sheet.

            Drizzle the remaining honey mustard glaze over the vegetables for added flavor.

              Roast in the preheated oven for about 25-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

                Once cooked, let the turkey rest for about 5 minutes before slicing.

                  Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4