Description
Unlock incredible flavor and tender texture for your turkey tenderloin with this easy, go-to marinade. It’s perfectly balanced for juicy, aromatic results every time.
Ingredients
- 1/4 cup white wine vinegar (or apple cider vinegar, lemon juice)
- 1/4 cup olive oil (or avocado oil, grapeseed oil)
- 2 tablespoons low-sodium soy sauce (or coconut aminos, Worcestershire sauce)
- 1 tablespoon brown sugar (packed) (or honey, maple syrup)
- 1 teaspoon garlic powder (or 2–3 cloves minced fresh garlic)
- 1/2 teaspoon onion powder (or 1/2 small minced shallot)
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more or less to taste)
- 2 (about 1.5 lbs total) turkey tenderloins, trimmed
Instructions
- Step 1: Combine Wet Ingredients. In a medium bowl, whisk together the white wine vinegar, olive oil, soy sauce, and brown sugar until sugar is mostly dissolved and well combined.
- Step 2: Whisk in Dry Ingredients. Add the garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper. Whisk until thoroughly incorporated and no clumps remain.
- Step 3: Prepare Tenderloin. Pat turkey tenderloins dry with paper towels. If desired, lightly pound to an even 1-inch thickness.
- Step 4: Marinate. Place turkey tenderloins in a large freezer bag or non-reactive dish. Pour the marinade over the turkey, ensuring all pieces are coated. Seal the bag, pressing out excess air, or cover the dish.
- Step 5: Refrigerate. Refrigerate for 2-8 hours. (Do not exceed 8 hours).
- Step 6: Cook. Remove tenderloin from marinade, pat dry, and cook according to your preferred method (grilling, baking, pan-searing) until an internal temperature of 165°F (74°C) is reached. Discard leftover marinade.
- Prep Time: 10 mins
- Cook Time: 20-30 mins (for cooking turkey)