Roasted Turkey Tenderloin with Red Potatoes
Elevate your weeknight dinners with this Roasted Turkey Tenderloin with Red Potatoes—an easy, wholesome recipe bursting with flavor. Juicy turkey tenderloin is seasoned with fragrant rosemary, thyme, and garlic, then roasted to perfection alongside golden, crispy red potatoes tossed in paprika and garlic powder. With just 15 minutes of prep time and one baking sheet, this dish combines simplicity with gourmet appeal, making it a go-to for busy families. Finished with a drizzle of fresh lemon juice and garnished with chopped parsley, this one-pan dinner is as visually stunning as it is delicious. Perfect for weeknight meals or casual entertaining, this healthy and satisfying dish is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces (approximately 1.5 lbs total) Turkey tenderloin
- 1.5 lbs Red potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cloves Minced garlic
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and quarter the red potatoes, leaving the skin on. Place them in a large mixing bowl.
In a small bowl, combine 2 tablespoons of olive oil, garlic powder, paprika, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Pour this mixture over the potatoes and toss to coat evenly.
Arrange the potatoes in a single layer on one side of the prepared baking sheet, leaving space for the turkey tenderloin.
In the same large mixing bowl (no need to clean it), combine the remaining 1 tablespoon of olive oil, dried rosemary, dried thyme, 1 teaspoon of salt, 0.25 teaspoons of black pepper, and minced garlic.
Pat the turkey tenderloin dry with paper towels. Rub the herb-and-oil mixture all over the turkey tenderloin, ensuring even coverage.
Place the seasoned turkey tenderloin on the other side of the baking sheet next to the potatoes.
Roast in the preheated oven for 35–40 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender. Flip the potatoes halfway through roasting for even browning.
Once cooked, remove the baking sheet from the oven and let the turkey rest for 5 minutes before slicing.
Drizzle the turkey and potatoes with lemon juice and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.8 g | ||
| Protein | 368.6 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 7081 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
