Lean seared and oven-roasted turkey tenderloin finished with a bright herb-butter, served with crisp-roasted baby potatoes and tender green beans for a high-protein weeknight plate.
One-Sheet Seared Turkey Tenderloins with Herb-Butter and Crispy Potatoes
A fast, protein-forward weeknight plate: golden-seared turkey tenderloins finished with a bright lemon-herb butter, served with rosemary-roasted baby potatoes and tender green beans.
If you want a weeknight dinner that feels composed but doesn’t require babysitting, this tray-friendly plate is your new go-to. The trick is simple: get the potatoes into the oven first so they crisp, sear the turkey quick to lock in juiciness, then finish everything together. Minimal pans, big payoff.
Searing the tenderloins gives you that pleasant Maillard-brown crust while keeping the center lean and tender. A compound butter—softened butter mashed with chopped rosemary and thyme, minced garlic, Dijon, and lemon zest and juice—adds instant shine and a bright, herbaceous finish that keeps each bite lively rather than heavy.
The accompaniments are designed to match textures: baby potatoes tossed with olive oil and herbs roast until crisp at the edges, while green beans are trimmed and roasted just long enough to stay tender-crisp. Staggering the potatoes by a few minutes and finishing everything on the same rimmed sheet makes timing effortless and cleanup easy.
Make the herb-butter ahead and refrigerate; a spoonful melting over sliced turkey is also a great way to revive leftovers the next day. Serve this when you want a balanced, high-protein dinner that feels a touch special without derailing a busy evening.
Ingredients
How to Make Seared Herb Roast Turkey Tenderloin Tray
- Preheat oven to 425°F (220°C). Pat the turkey tenderloins dry and trim any silver skin; halve large potatoes so pieces are roughly uniform and trim ends from the green beans.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 tablespoon chopped rosemary, 1/2 tablespoon chopped thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; spread on one side of a rimmed baking sheet and roast for 10 minutes.
- Meanwhile, make the herb butter: in a small bowl mash the butter with the remaining rosemary and thyme, minced garlic, Dijon mustard, the zest and juice of half the lemon, and a pinch of salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the tenderloins with the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper, then sear 2–3 minutes per side until golden-brown.
- Remove the pan from heat and transfer the seared tenderloins to the baking sheet with the partially roasted potatoes; toss the green beans with a light drizzle of oil and a pinch of salt and add them to the tray alongside the potatoes.
- Spoon the herb butter over the top of the tenderloins and roast everything in the oven 12–18 minutes (depending on thickness) until an instant-read thermometer reads 160°F (71°C) in the thickest part; the temperature will rise to 165°F while resting.
- Transfer the turkey to a cutting board and tent with foil to rest 5–7 minutes while the vegetables finish roasting to tender and lightly browned.
- Slice the turkey into medallions, arrange with roasted potatoes and green beans, squeeze the remaining lemon half over everything, sprinkle with chopped parsley, and spoon any pan juices over the meat before serving. Optionally, deglaze the skillet with 1/4 cup low-sodium chicken broth and spoon warmed pan sauce over the slices.
Recipe Card
Seared Herb Roast Turkey Tenderloin Tray
Lean seared and oven-roasted turkey tenderloin finished with a bright herb-butter, served with crisp-roasted baby potatoes and tender green beans for a high-protein weeknight plate.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Pat the turkey tenderloins dry and trim any silver skin; halve large potatoes so pieces are roughly uniform and trim ends from the green beans.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 tablespoon chopped rosemary, 1/2 tablespoon chopped thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; spread on one side of a rimmed baking sheet and roast for 10 minutes.
- Meanwhile, make the herb butter: in a small bowl mash the butter with the remaining rosemary and thyme, minced garlic, Dijon mustard, the zest and juice of half the lemon, and a pinch of salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the tenderloins with the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper, then sear 2–3 minutes per side until golden-brown.
- Remove the pan from heat and transfer the seared tenderloins to the baking sheet with the partially roasted potatoes; toss the green beans with a light drizzle of oil and a pinch of salt and add them to the tray alongside the potatoes.
- Spoon the herb butter over the top of the tenderloins and roast everything in the oven 12–18 minutes (depending on thickness) until an instant-read thermometer reads 160°F (71°C) in the thickest part; the temperature will rise to 165°F while resting.
- Transfer the turkey to a cutting board and tent with foil to rest 5–7 minutes while the vegetables finish roasting to tender and lightly browned.
- Slice the turkey into medallions, arrange with roasted potatoes and green beans, squeeze the remaining lemon half over everything, sprinkle with chopped parsley, and spoon any pan juices over the meat before serving. Optionally, deglaze the skillet with 1/4 cup low-sodium chicken broth and spoon warmed pan sauce over the slices.
Nutrition
- Carbohydrates
- 20
- Saturated Fat
- 3.5
- Sodium
- 700
- Fiber
- 4.8
- Unsaturated Fat
- 8.6
- Protein
- 52
- Fat
- 12
- Cholesterol
- 135
- Trans Fat
- 0
- Calories
- 407
- Sugar
- 3.8