Turkey tenderloin is the most tender part of the turkey breast (but I guess you figured that out already). Massaged with a smokey spice rub and glazed with flavorful sweet pepper jelly, it’s good stuff, you should try it.
I cooked the tenderloin in a cast iron pan but a non stick skillet or enamel coated cast iron would work well. As the pepper jelly cooks down the sugars caramelize which is great on the turkey but not so good for the pan. The flour in the recipe helps the pepper jelly adhere to the turkey tenderloin, if you’re gluten free you can leave it out.
- 2 turkey tenderloins (there are usually 2 in each package)
- Canola or vegetable oil
- 1 teaspoon salt
- ½ teaspoon smoked paprika (you can substitute chili powder or regular paprika)
- ¼ teaspoon cayenne pepper (more or less depending how spicy you like it)
- ½ teaspoon garlic powder
- 1 tablespoon all-purpose flour
- ½ cup pepper jelly
- Preheat oven to 375°Coat each turkey tenderloin with about 1 teaspoon of oil.
- Combine salt, paprika, cayenne, garlic powder and flour and rub onto turkey tenderloins. (you can do this earlier in the day to let the flavors seep in or cook it right away of you want)
- Heat 1 tablespoon of oil in an oven proof skillet.
- Brown the turkey for about 3-4 minutes per side.
- Coat each turkey tenderloin with pepper jelly and cook in the oven for about 18-20 minutes or until the internal temperature of the turkey reaches 165°