Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

Melt-In-Your-Mouth Turkey Tenderloins

Teresa Ambra

2013 – Gluten Free Living

Melt-In-Your-Mouth Turkey Tenderloins is a succulent main dish entree. It’s baked with a delicious sauce of Parmesan cheese, garlic powder, pepper, and a tasty seasoned salt 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.

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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. 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. 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. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do 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.

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. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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!

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Here’s what I did.

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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 | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

You may have to cover with foil to prevent over browning.

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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 inspired from Denise in NY via food.com)

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

Melt-In-Your-Mouth Turkey Tenderloins

Teresa Ambra
Melt-In-Your-Mouth Turkey Tenderloins is a scrumptious main dish entree that's easy for weeknight dinners. This quick and easy meal takes about 5 minutes to prepare. It's a mouthwatering recipe that's hearty, filling and so satisfying. This is a terrific way to enjoy turkey tenderloins. Gluten Free.
3.37 from 100 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish, Turkey Main Dish
Cuisine American
Servings 4
Calories 447 kcal

Equipment

  • 1 10x15" glass baking dish
  • 1 small bowl
  • 1 fork or whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 turkey breast tenderloins boneless
  • 1/2 cup Just So mayonnaise Hellmann's mayo with olive oil, Miracle Whip or sour cream
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp. Chef Point Season-All seasoning salt or your favorite seasoning salt or other seasoning blend of your choice
  • 1/2 tsp. ground black pepper
  • 3/4 tsp. garlic powder

Instructions
 

  • Mix mayo, Parmesan cheese, and seasonings in a small bowl.
  • Spread mixture over top of turkey breast tenderloins.
  • Place turkey tenderloins in a 10x15" glass baking dish and bake at 375° for 45-60 minutes.

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 and Hellmann's mayonnaise with olive oil are healthier alternatives without HFCS or preservatives.
 
Recipe inspired from Denise in NY via food.com.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 447kcalCarbohydrates: 3gProtein: 45gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 102mgSodium: 1062mgPotassium: 56mgFiber: 0.2gSugar: 0.2gVitamin A: 166IUVitamin C: 0.01mgCalcium: 153mgIron: 0.3mg
Keyword gluten free, main dish, turkey
Tried this recipe?Let us know how it was!

 

[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.
Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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.

Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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 | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

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

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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.

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Melt-In-Your-Mouth Turkey Tenderloins | Can't Stay Out of the Kitchen | this mouthwatering #turkey entree is easy & delicious for a weeknight supper. #GlutenFree #TurkeyTenderloins #MeltInYourMouthTurkeyTenderloins

Melt-In-Your-Mouth Turkey Tenderloins

Teresa Ambra
Melt-In-Your-Mouth Turkey Tenderloins is a scrumptious main dish entree that’s easy for weeknight dinners. This quick and easy meal takes about 5 minutes to prepare. It’s a mouthwatering recipe that’s hearty, filling and so satisfying. This is a terrific way to enjoy turkey tenderloins. Gluten Free.
3.37 from 100 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish, Turkey Main Dish
Cuisine American
Servings 4
Calories 447 kcal

Equipment

  • 1 10×15" glass baking dish
  • 1 small bowl
  • 1 fork or whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 turkey breast tenderloins boneless
  • 1/2 cup Just So mayonnaise Hellmann's mayo with olive oil, Miracle Whip or sour cream
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp. Chef Point Season-All seasoning salt or your favorite seasoning salt or other seasoning blend of your choice
  • 1/2 tsp. ground black pepper
  • 3/4 tsp. garlic powder

Instructions
 

  • Mix mayo, Parmesan cheese, and seasonings in a small bowl.
  • Spread mixture over top of turkey breast tenderloins.
  • Place turkey tenderloins in a 10×15" glass baking dish and bake at 375° for 45-60 minutes.

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 and Hellmann’s mayonnaise with olive oil are healthier alternatives without HFCS or preservatives.
 
Recipe inspired from Denise in NY via food.com.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 447kcalCarbohydrates: 3gProtein: 45gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 102mgSodium: 1062mgPotassium: 56mgFiber: 0.2gSugar: 0.2gVitamin A: 166IUVitamin C: 0.01mgCalcium: 153mgIron: 0.3mg
Keyword gluten free, main dish, turkey
Tried this recipe?Let us know how it was!

42 Comments

  • Theresa

    August 22, 2024 at 5:17 pm

    5 stars
    Excellent recipe, very easy. I took the advice of this website suggestion, and used a thin coating. . I mixed a small scoop of sour cream in with the regular mayo and Parmesan, adding some garlic powder for additional flavor. Easy and very juicy! Thank you for sharing.

    1. Teresa Ambra

      August 25, 2024 at 9:07 pm

      Yes, this is one where less is more on the coating. I bet the garlic power made it extra delicious!

  • Lynn Lapchak

    May 19, 2023 at 2:27 pm

    5 stars
    I have made this recipe so many times I have lost count. Easy to make and tasty! My granddaughter loves to mix the sauce and spread it on the tenderloins.

    1. Teresa Ambra

      May 19, 2023 at 3:39 pm

      Hi Lynn. So glad you and your family enjoy this tasty recipe. It’s always good to get kids in the kitchen early in life to give them a lifelong love of cooking!

  • GAIL BYEFF

    March 6, 2020 at 8:35 am

    I thought I had taken pork tenderloin out of the freezer to defrost in the fridge and was disappointed to see I had taken the Turkey ones out. Now what am I going to do? Went online to find a recipe to try.
    Made this with sour cream from the start and the fresh ground pepper, garlic powder, fresh grated parmesan and salt free Mrs. Dash. Put it on the foiled cookie sheet and coated the top and sides with the mixture. Did not toss or roll the whole thing with the sauce. The 375 temp was perfect. Moist, tender delicious! Tented at 3/4 done to stop the browning. My husband who is usually not a turkey fan LOVED this. Ate a whole one by himself. Did not add any extra salt at all – totally not needed. Leftovers will be great in my salad for lunch so will make more next time. My husband suggested we stop eating chicken all together and stick with the turkey tenderloins! Thanks for this great recipe! No matter how experienced a cook you are (54 years+ of cooking for my family), it is good to change it up and find new favorites.

    1. Teresa

      March 6, 2020 at 11:10 am

      Hi, Gail. I’m so glad you enjoyed the recipe so much. Another good option I’ve found lately is Icelandic skyr yogurt. It is much thicker than Greek yogurt, (more like sour cream). That’s also a possible option for this recipe. Have a great week.

    2. Shandry

      July 16, 2020 at 4:11 pm

      Dear Teresa,

      I was in the meat dept. the other day and the butcher suggested turkey tenderloins since they were priced at only $3.99 per package of 2 large boneless skinless tenderloins.
      She also told me that her friend used a mayo based sauce and that they came out very moist. Well, I looked it up and came across your recipe. I ended up using a little under half BF mayo and a little over half Daisy sour cream along with a half tsp. of Lawrys seasoning salt and a tad extra garlic powder than recommended. I only had the powdered parmesan and so I used the remainder which was a bit over 1/3 of a cup . My daughter doesn’t like mayo at all & hubby dislikes sour cream. When they both took their first bite, my hubby said right away, “Oh My God, did you season this yourself?” After my response all I heard were forks hitting their plates and a bunch of “MMM’s”. A HUGE success. A first for me on cooking turkey tenderloins but definitely not my last. Thank You So much for the amazing recipe. It’s going down in the recipe book as a family favorite! I’m excited to hear about more of your recipes in the future!

      1. Teresa

        July 18, 2020 at 10:13 am

        Hi, Shandry. I’m so glad you and your family loved this recipe. Turkey tenderloins are delicious anyway, and this is a different way to enjoy them. Another option is using Icelandic yogurt. It’s much thicker than regular Greek yogurt and may hold it’s shape better during the cooking process (like mayo and sour cream). Have a great weekend.

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  • AmyInNH

    December 2, 2019 at 3:22 pm

    Mr says “Why have you never made this before?!?”, each of the 3 times I’ve made this.
    Thanks Teresa.
    I used onion and garlic powders since I don’t have the seasoning salt, and Butterball’s 325 degrees F. for approx. 50 min. Excellent.

    1. Teresa

      December 3, 2019 at 10:49 am

      Hi, Amy. So glad you like the recipe!

  • Donna

    July 3, 2019 at 5:48 pm

    The family loved it. I used sour cream. As for using seasoned salt or powdered garlic, I did not do and would not. I used lots of fresh garlic and salt free Spike. I figure you can always salt at the table. Great Recipe, a keeper. Thanks

    1. Teresa

      July 4, 2019 at 6:37 am

      So glad you enjoyed the recipe Donna. Thanks for letting me know.

  • Jilly

    May 15, 2019 at 3:16 pm

    This recipe is fantastic ! I love the rich savory brown topping. The meat was so juicy and tender. This was the first time I’ve ever cooked a turkey tenderloin, and I have decided this is what I am making for my husband and I next Thanksgiving. Thank you for a fabulous recipe !

    1. Teresa

      May 16, 2019 at 7:07 am

      So glad you enjoyed the recipe, Jilly.

    2. Wendi

      June 22, 2020 at 7:30 pm

      Turkey tenderloin is only so-so in my book — until I came across this method! I used mayonnaise, all other ingredients, but used smoked paprika instead of sweet paprika. Mayo keeps it moist, and smoked paprika adds such a deep, smoky flavor. Not a scrap of leftovers, so next time, it’s a double batch!!!

      1. Teresa

        June 23, 2020 at 9:05 am

        Hi, Wendi, so glad you enjoyed the recipe. Have a great week.

  • Jamie

    May 15, 2019 at 3:14 pm

    These are delicious as written, and so easy to make! A variation we’ve used a few times with seasoning is garlic, a little seasoned salt, and a teaspoon of herbs de provence in the sauce. Thanks for giving our turkey tenderloin a new, yummy way to be enjoyed!!

    1. Teresa

      May 16, 2019 at 7:06 am

      Thanks Jamie. I’ll have to try it that way the next time I make it.

  • Janet Dominick

    March 19, 2019 at 10:03 pm

    This was so melt in your mouth tender, moist and totally AMAZING! I made a few slight changes . I had 2 tenderloins.
    preheat 375
    Use large rectangle glass dish. Line with foil, coat with cooking spray:
    1/2 cup avocado oil mayo
    1 tsp soy sauce
    1 tsp garlic salt
    1 tsp pepper
    1/2 tsp paprika
    1/2 to 3/4 of grated Parmesan cheese. (The dry kind in the plastic bottle, not fresh grated or bagged cheese)
    Bread crumbs
    Mix everything except bread crumbs in big bowl.
    Rinse and Pat dry tenderloins.
    Lay one tenderloin down in mixture to completely coat. Flip over. Cover coated side with bread crumbs. Place in baking dish bread crumb side down. Cover the top with bread crumbs so tenderloin is completely coated. Repeat with other tenderloin.
    Bake 35 mins.
    Pull out of oven and tent with foil for 10 mins. Serve with sour cream mashed potatoes and gravy and garlic butter green beans.

    1. Teresa

      March 20, 2019 at 11:27 am

      This sounds so wonderful, Janet. I love the idea of soy sauce and paprika to amp up the flavors.

      1. Some People

        April 20, 2019 at 8:33 am

        Your reply was very kind, Teresa. Janet should get her own blog.

        1. Teresa

          April 22, 2019 at 6:16 am

          Thanks for your kind words. Have a great week.

    2. CAC

      August 3, 2019 at 6:31 pm

      Really Janet a few changes. LOL. And cheese in the can! Teresa I will try your recipe with the slight changes YOU suggest.

      1. Teresa

        August 4, 2019 at 8:19 am

        Hi, Carol. I hope you enjoy it. For those who can’t do mayonnaise (like the original recipe) there is the possibility that the newer Icelandic yogurt might work. It is much thicker than Greek yogurt – almost like sour cream. But again, those ingredients are very bland and must have seasonings to amp up the flavors. My husband won’t eat anything with cooked mayonnaise. He just hates the flavor so that’s why I looked for alternatives. The texture of mayonnaise is just so much thicker than regular or Greek yogurt so it holds up better. I think sour cream or possibly Icelandic yogurt will also work and hopefully not break down so much. I think this basic recipe works well with chicken, turkey tenderloins, pork chops & perhaps fish (if you season with dill).

        1. AmyInNH

          November 1, 2020 at 5:25 pm

          If you try it with fish, I’d love to hear about that. I solely fry haddock, after a good shake of salt, pepper and then a bread crumb dredge. But would love to try something new.

          1. Teresa

            November 2, 2020 at 6:23 am

            Thanks for the ideas.

  • John Dyer

    January 1, 2019 at 7:23 pm

    This was such a winner in my house….used a dash of garlic salt as well….really tasty and healthy. Will do again for sure. Mayo was used.

    1. Teresa

      January 2, 2019 at 3:21 pm

      Thanks for letting me know, John. So glad you enjoyed it.

  • Anonymous

    November 16, 2018 at 5:25 pm

    This is so good! I used the sour cream and fresh parmesan cheese. Lovely, easy and delicious! Served with a side of pesto green beans. A real keeper. Thank you! Lynn in NH

    1. Teresa

      November 16, 2018 at 7:31 pm

      So glad you enjoyed it, Lynn.

  • Millie Tyler

    June 1, 2018 at 1:04 pm

    Made this for lunch for my husband and myself using a package with marinade in it already. I rinsed them, patted them dry, added a layer of your sauce, about 3/4 of your recipe and baked at 375º for 45 minutes in a convection oven. They were beautifully browned, perfectly cooked, spicy, juicy, tender and delicious. My hubby is not a big fan of turkey but he liked these. The seasoning took over the taste of the turkey. I served it with a simple salad only. (We’re dieting.) One tenderloin was adequate to satiate us. Lawhorn’s Signature Seasoning and Fit n Trim’s marinade is going to differ from the Seasoned Salt you use but the baking time and temperature for those using a convection oven might help.

    1. Teresa

      June 1, 2018 at 1:25 pm

      Hi, Millie. I’m so glad you enjoyed the recipe. I’ve made it lots of different times with many different seasoning combos. Though I made this originally with Greek yogurt, I think it probably works better with either sour cream or mayo (original recipe)–and then only use a small amount. It is one of those recipes you can play with though and it turns out a little differently every time. 🙂 Thanks for stopping by and letting me know.

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  • Athina

    September 11, 2013 at 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

    1. Teresa

      September 11, 2013 at 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.

      1. Athina

        September 13, 2013 at 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! 🙂

  • Tamara Leigh: The Kitchen Novelist

    September 11, 2013 at 10:38 am

    Very much like! Looks great, Teresa.

    1. Teresa

      September 11, 2013 at 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!

3.37 from 100 votes (98 ratings without comment)

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