Honey Mustard Turkey Tenderloin Thanksgiving Meal Prep
Turkey tenderloin with a honey, Dijon mustard and garlic glaze, seared then roasted. 40g protein — 40 minutes, serves 4.
Equipment
- A large cast iron skillet for searing the tenderloin and going straight into the oven
- An instant-read meat thermometer for hitting 74°C (165°F) in the centre
- Glass meal prep containers for slicing and storing portions for the week
- A sharp carving knife for slicing clean medallions
Ingredients
- 700 g turkey tenderloin about 1.5 lb
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 3 garlic cloves minced
- 1 tbsp fresh thyme leaves plus sprigs to serve
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 200°C (400°F). Pat the turkey tenderloin dry with paper towels and season all over with salt and pepper.
- Mix the honey, Dijon mustard, wholegrain mustard, garlic, thyme, olive oil and apple cider vinegar into a thick glaze.
- Brush half the glaze all over the tenderloin and leave it for 5 minutes while the oven heats.
- Heat a large cast iron skillet over medium-high heat with a drizzle of olive oil and sear the tenderloin for 2–3 minutes per side, until golden all over.
- Brush the remaining glaze over the top and transfer the skillet to the oven. Roast for 20–25 minutes, until an instant-read thermometer reads 74°C (165°F) in the centre.
- Rest the tenderloin on a board, tented loosely with foil, for 10 minutes. The glaze will set as it rests — this is part of the cooking, not a pause.
- Slice into medallions and serve on a plate with thyme sprigs, or pack into meal prep containers with your favourite sides.
Notes
Sear first for a golden glaze, then roast to 74°C (165°F). Rest 10 minutes before slicing. Keeps 4 days refrigerated in meal prep containers.