2013 – Gluten Free Living
This succulent main dish is baked with a delicious sauce of Greek yogurt, Parmesan cheese, garlic powder, pepper, and a tasty seasoned salt from a local restaurant in the DFW metroplex poured over the top. We thought the turkey tenderloins were mouthwatering this way and quite wonderful. This quick and easy recipe is healthy, low calorie, gluten free, and quite economical for anyone on a shoestring budget.
Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up and I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas. It was spectacular! Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.
Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375, so some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature! Even still, the taste of the turkey tenderloins was superb. Because this recipe uses Greek yogurt instead of mayonnaise or Miracle Whip, I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe like paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.
If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too.
Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.
This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!
Here’s a close up of Melt-In-Your-Mouth Turkey Tenderloins so you can see the texture of the topping/sauce after it bakes.
Melt-In-Your-Mouth Turkey Tenderloins are healthy, low calorie and gluten free for those with gluten intolerance.
Here’s what I did.
Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.
To make sauce: start with vanilla Greek yogurt. I suppose you could use plain Greek yogurt, but I never buy plain. I only use the vanilla.
Spoon the yogurt into a large glass measuring cup.
Grate up Parmesan cheese and add to yogurt.
Add garlic powder. Don’t be afraid to add a little more if you like a nice garlicky taste on your meat.
Add black pepper. This recipe could probably use more pepper.
Use your favorite all-purpose season all seasoning. I used this stuff that I purchased at Chef Point Cafe in Watauga, Texas, since it’s one of our favorite restaurants around here.
Here’s everything before mixing.
Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.
But since I only had two turkey tenderloins, I spooned ALL the sauce over top of the turkey!
I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!
The turkey prepared this way was succulent, juicy, tasty, and wonderful!
I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.
Here’s another close up so you can see the texture of the turkey.
Here’s a look at the inside of the meat. Yum, yum.
I’m showing this picture because I highly recommend not cooking turkey tenderloins at the higher temperatures that some of the recipes recommend unless you want scorched turkey! Baking at 375 is plenty hot enough. It may take a little longer to bake at a lower temperature but you won’t have to throw it out!
We loved the taste and texture of Melt-In-Your-Mouth Turkey Tenderloins.
Here’s the recipe.
MELT-IN-YOUR-MOUTH TURKEY TENDERLOINS
(Recipe adapted from Denise in NY via food.com)
2 boneless turkey breast tenderloins
2/3 cup freshly grated Parmesan cheese
½ tsp. ground black pepper
¾ tsp. garlic powder
Mix Greek yogurt, Parmesan cheese, and seasonings. Spread over top of turkey breast tenderloins. Place in baking dish and bake at 375° for 45 minutes.
NOTE: The sauce amount is enough for four turkey tenderloins, four large chicken breasts, or even a small pork roast. I used the whole amount on the two turkey tenderloins and it was fabulous that way, but you really have enough sauce for four turkey tenderloins.
NOTE: Increase the spices or add paprika, dill weed, marjoram, or thyme to increase the flavors if you prefer a more flavorful recipe.
We loved the savory flavors of the Parmesan cheese with the garlic powder, and season all seasoning.
These turkey tenderloins were so large that we probably could have gotten 4 servings out of them.
Here’s another picture showing the inside texture of turkey tenderloins.
You can see the flecks of black pepper in this picture.
Are you ready for a taste?