Easy Baked Turkey Tenderloin Recipe (With Onions)

5 from 2 votes

Easy Baked Turkey Tenderloin Recipe (With Onions)

If you're looking for a simple baked turkey tenderloin recipe, this is the one! This oven-roasted turkey tenderloin is juicy, flavorful, and easy to make. Whether you’re preparing a cozy family dinner or a special holiday meal, this turkey tenderloin recipe is sure to impress.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: gluten-free, paleo, turkey, Whole30

Servings: servings

Calories: 293kcal

Author: Lora

Ingredients

Turkey tenderloin:

1.5 pound turkey tenderloin you could use pork if you can’t find turkey tenderloin
2 tablespoons olive oil divided
2 teaspoons salt divided
2 teaspoons pepper divided
2 teaspoons sweet paprika
dried herbs I have a combo of rosemary and sage, but either one alone would work

Apple and onion sauce:

1 large sweet onion peeled and sliced ¼″ thick
2 medium apples cored, peeled and sliced ¼″ thick
½ cup apple sauce
1 cup chicken stock I used my own homemade that was low-sodium. Store bought is fine as long as low-sodium
2 Tablespoons coconut aminos
2 Tablespoons apple cider vinegar
fresh sage you could use rosemary or thyme
garlic cloves optional: you could add a few peeled garlic cloves into the pan before roasting

Instructions

Turkey tenderloin:

The night before, or even 30 minutes before is fine, pat the turkey tenderloin dry. Season with 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon paprika.
Add the turkey tenderloin into a large zipped lock bag (or airtight container). Add a tablespoon of olive and if you have it in a zipped lock sealed bag, squish it all around the seasoning and oil.
When you’re ready to cook it (you could prep this the night before or even day of cooking), remove from the refrigerator. Line a baking pan or a casserole with foil paper.
Preheat your oven to 425º with the oven rack in the middle.

Apple and onion sauce:

Place a medium sized skillet on medium heat. Add a tablespoon of olive oil to the skillet.
Once skillet is heated up, add the apples and onions.
Saute’ until apples and onions soften.
Add the apple sauce, chicken stock, coconut aminos, and vinegar. Cook until the sauce begins to thicken a little. If it seems to be too thick, add a few drops of water. Check the flavoring and add more apple sauce or a splash of vinegar, if needed.
Add the apple and onion sauce to the foil lined baking pan.
Place the tenderloin on top of the apple and onion sauce.
Sprinkle on the remaining salt, pepper, and paprika on top of the tenderloin and a drizzle of olive oil. If you have any fresh sage (rosemary or even thyme), add to the pan around tenderloin. If you would like to add some garlic, go ahead and add a few peeled cloves around the turkey. It will add even more flavor.
Place the baking pan in the heated oven.
When it’s halfway through being cooked, check the sauce and if it’s thickened too much, and if it seems too dry, add ¼ cup more of water (more if needed).
Lower the heat to 375F for the last 10 minutes of cooking time.
Bake until tenderloin reaches 160 degrees F in thickest part (about 30-40 minutes, every oven is different).
Remove turkey tenderloin from the oven and let rest for at least five minutes to lock in juices. Slice and place on a serving plate with the apple/onion sauce. Serve with a side of roasted potatoes and your favorite green vegetables.

Notes

I used coconut amino acids. You could use your favorite tamari sauce (to stay gluten-free)or low sodium soy sauce (if you're not gluten-free).
Refrigerate turkey within two hours and store in the refrigerator for up to 3 days.
You could sub the apple cider vinegar with another vinegar that you have in your pantry. Rice vinegar would work great!
You could use pork tenderloin if you can't find turkey tenderloin.
IF using pork: Bake at 350F until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)

Nutrition