Melt-In-Your-Mouth Turkey Tenderloins

2013 – Gluten Free Living

Melt-In-Your-Mouth Turkey Tenderloins is a succulent main dish is baked with a delicious sauce of 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 an economical main dish 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. 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. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy. Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. 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. I do suggest, however, that you spread the turkey tenderloins with only a thin layer of sauce, and substitute sour cream, mayonnaise or Miracle Whip instead of Greek yogurt. While those options aren’t as healthy as the Greek yogurt, they hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

Melt-In-Your-Mouth Turkey Tenderloins - IMG_1421

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

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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!

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Here’s a close up of Melt-In-Your-Mouth Turkey Tenderloins so you can see the texture of the interior of the turkey.

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Melt-In-Your-Mouth Turkey Tenderloins are a gluten free option for those with gluten intolerance.

 

Here’s what I did.

Melt-In-Your-Mouth Turkey Tenderloins - IMG_6599

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish. While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

Melt-In-Your-Mouth Turkey Tenderloins - IMG_6601

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much.

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Grate up Parmesan cheese and add to yogurt/mayo.

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Add garlic powder. Don’t be afraid to add a little more if you like a nice garlicky taste on your meat.

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Add black pepper. This recipe could probably use more pepper.

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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.

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Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

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Bake at 375 about 45 minutes. Since I only had two turkey tenderloins, I spooned ALL the sauce over top of the turkey! This will provide a VERY STRONG yogurt flavor. I don’t recommend doing this! All you will taste is yogurt. Spread a very thin layer of sauce (mayo or sour cream recommended instead), and bake about 30 minutes. By that time you may have to cover with foil to prevent over browning.

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I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup. 

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The turkey prepared this way was succulent, juicy, tasty, and wonderful!

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Here’s another close up so you can see the texture of the turkey. 

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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!

 

Here’s the recipe.

MELT-IN-YOUR-MOUTH TURKEY TENDERLOINS

(Recipe adapted from Denise in NY via food.com)

Print Recipe
Melt-In-Your-Mouth Turkey Tenderloins BigOven - Save recipe or add to grocery list Yum
This delicious entree uses Greek yogurt or mayo with a lot of seasonings for a quick and easy meal that only takes about 5 minutes to prepare.
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Mix mayo, Parmesan cheese, and seasonings.
  2. Spread over top of turkey breast tenderloins.
  3. Place in baking dish and bake at 375° for 45-60 minutes.
Recipe Notes

NOTE: I used Greek yogurt the first time I made this recipe. Yogurt is much blander than using mayonnaise or Miracle Whip. To amp up the flavors you may want to increase the spices or add paprika, dill weed, marjoram, or thyme.

NOTE: This recipe does have a strong yogurt or mayonnaise flavor. If you don't desire a strong yogurt or mayo taste, spread a smaller amount of the sauce on each turkey tenderloin. You can also substitute sour cream as an alternative to the other ingredients that have very strong flavors when cooked.

NOTE: After about 30 minutes, tent turkey with foil if it is browning too much.

Update January 2015: I have made this recipe several times with chicken and turkey. I recommend spreading only a thin coat of sauce over top of the chicken or turkey before baking (as if you were spreading a thin layer of butter on bread). Otherwise, whether you use mayonnaise or Greek yogurt, you taste too much mayo or Greek yogurt and it overwhelms the taste of the chicken.

NOTE: Just So Mayo is a healthier alternative without HFCS or preservatives.

 

[b]Melt-In-Your-Mouth Turkey Tenderloins[/b]
Recipe Type: Chicken Main Dish
Cuisine: American
Author: Teresa Ambra adapted from Denise in NY via [url href=”http://www.food.com/recipe/melt-in-your-mouth-chicken-breasts-37336″ target=”_blank” title=”melt in your mouth chicken breasts”]Food.com[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Healthy version using Greek yogurt instead of mayonnaise for the chicken coating.
Ingredients
  • 2-4 boneless turkey breast tenderloins
  • ½ cup mayonnaise, Miracle Whip or sour cream
  • 2/3 cup freshly grated Parmesan cheese
  • 1 tsp. [url href=”http://www.chefpointcafe.org/” target=”_blank” title=”chef pointe cafe”]Chef Point Season-All seasoning salt [/url]or your favorite seasoning salt
  • ½ tsp. ground black pepper
  • ¾ tsp. garlic powder
Instructions
  1. Mix Greek yogurt, Parmesan cheese, and seasonings.
  2. Spread over top of turkey breast tenderloins.
  3. Place in baking dish and bake at 375° for 45-60 minutes.
Notes
I used Greek yogurt the first time I made this recipe. Yogurt is much blander than using mayonnaise or Miracle Whip. To amp up the flavors you may want to increase the spices or add paprika, dill weed, marjoram, or thyme.[br][br]This recipe does have a strong yogurt or mayonnaise flavor. If you don’t desire a strong yogurt or mayo taste, spread a smaller amount of the sauce on each turkey tenderloin. You can also substitute sour cream as an alternative to the other ingredients that have very strong flavors when cooked.[br][br]After about 30 minutes, tent turkey with foil if it is browning too much.[br][u]Update January 2015: [/u]I have made this recipe several times with chicken and turkey. I recommend spreading only a thin coat of sauce over top of the chicken or turkey before baking (as if you were spreading a thin layer of butter on bread). Otherwise, whether you use mayonnaise or Greek yogurt, you taste too much mayo or Greek yogurt and it overwhelms the taste of the chicken.

 

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Melt-In-Your-Mouth Turkey Tenderloins is a great recipe for company. It’s so easy you can pop it in the oven and forget about it. Add a side dish and fruit or dessert and you’re good to go! We loved the savory flavors of the Parmesan cheese with the garlic powder, and season all seasoning.

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Here’s a close up so you can see the texture of the meat. These turkey tenderloins were so large that we probably could have gotten 4 servings out of them.

Melt-In-Your-Mouth Turkey Tenderloins - IMG_1433

Melt-In-Your-Mouth Turkey Tenderloins is a quick and easy main dish recipe. If you amp up the spices it tastes really wonderfully.

You may also enjoy these delicious recipes!

Melt-In-Your-Mouth Chicken

Melt-In-Your-Mouth Chicken - IMG_5897

 

Baked Turkey Cutlet Parmesan

Baked Turkey Cutlet Parmesan | Can't Stay Out of the Kitchen | this fabulous #turkey recipe is so quick and easy to make, and also good with #chicken.

 

Baked Turkey and Rice with Black Beans

Baked Turkey and Rice with Black Beans - IMG_2248

9 Replies to "Melt-In-Your-Mouth Turkey Tenderloins"

  • Creamy Parmesan- Crusted Turkey Tenderloins | Ginger And Oregano May 18, 2016 (11:10 am)

    […] Inspired by: Can’t Stay Out of the Kitchen […]

  • Parmesan Crusted Chicken - Can't Stay Out Of The Kitchen January 28, 2015 (4:19 pm)

    […] Chicken Breasts recipe that has gone viral over the Internet, and another version where I made Melt-In-Your-Mouth Turkey Tenderloins–both recipes were quite tasty. Those versions were superb, but I actually think I like this […]

  • Baked Turkey Cutlet Parmesan - Can't Stay Out Of The Kitchen January 24, 2015 (10:33 am)

    […] Melt-In-Your-Mouth Turkey Tenderloins […]

  • Butternut Squash, Sweet Potato and Peach Bake - Can't Stay Out Of The Kitchen September 12, 2013 (8:13 pm)

    […] served this delicious side dish with Melt-In-Your-Mouth Turkey Tenderloins. It was a wonderful combination of […]

  • comment-avatar
    Athina September 11, 2013 (2:35 pm)

    These look amazing Teresa and I’m pinning them on my favorite recipes (as usual!). On a side note -and I’m sorry this is off topic- I haven’t been able to “like” your posts for a while now… not the Facebook like button but the wordpress one… it looks like it is forever loading! Do you think it’s me? I;ve read you on a bunch of different computers though… Is it a glitch you are aware of? I know you are self-hosted or quite some time and I’ve never had problem liking since you transitioned… It can always be my stupid PCs/reader/phone but I thought I’d mention it to you in case it’s not and you need to look into it! Best regards, Athina

    • comment-avatar
      Teresa September 11, 2013 (3:45 pm)

      From what I understand the regular “like” function only works now if you go into the original post and then at the bottom you can click “like.” It won’t work on the home page or archive pages. I’m pretty sure it works because I still get likes, but it’s also a function of WordPress taking it off the self-hosted stuff. Please try going in to my next post tomorrow and see if you can get it to work. If not, please write me back and I’ll have my son take a look at it and see if it’s something on my end. Thanks so much for letting me know. I appreciate it so much.

      • comment-avatar
        Athina September 13, 2013 (3:59 am)

        I was on the original post (not he home or archive pages) and I was signed in to WordPress as usual… the funny thing is, as soon as I submitted my data in the comment form to make that previous comment, the like button loaded normally again and I have been able to like on all your posts ever since! That’s funny! 🙂

  • comment-avatar
    Tamara Leigh: The Kitchen Novelist September 11, 2013 (10:38 am)

    Very much like! Looks great, Teresa.

    • comment-avatar
      Teresa September 11, 2013 (3:46 pm)

      I think your guys would like it. I have another version coming up in a few days that you may like even better!

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