Easy Turkey Tenderloin with Dijon Sauce and Roasted Veggies

Ease is the key to managing holiday stress, which often comes from indulgent eating and spending long hours cooking and cleaning. This recipe brings a fresh, balanced, and EASY approach to Thanksgiving dinner, especially if you aren't feeding a big crowd. It also makes a great “any night” meal that gives you the gift of time – this whole meal can be ready in about 30 minutes! Lean turkey tenderloin is seared in a pan then roasted right alongside green beans and mushrooms for a fresher, deconstructed take on a green bean casserole. A honey and Dijon pan sauce keeps the turkey moist without weighing down your plate. This meal leaves you feeling satisfied, not stuffed. Serve with a side of wild rice or mashed sweet potatoes to round it out.

Active Prep Time: 15 mins ∙ Cook Time: 30 mins ∙ Serves: 4

INGREDIENTS

1 1/2 tablespoons olive oil, divided
1 turkey tenderloin (about 1.5 pounds)
Salt and pepper
Dried thyme
1/2 cup chicken or vegetable stock
1 1/2 tablespoons Dijon mustard
2 teaspoons honey
1 tablespoon chopped fresh sage
1 teaspoon cornstarch, optional
1 tablespoon butter
1 pound green beans, ends trimmed
8 ounces baby bella mushrooms, quartered
1/2 teaspoon onion powder
Orange zest, optional

DIRECTIONS

Preheat oven to 400°F. Heat 1/2 tablespoon of the olive oil in a skillet over medium-high heat.

Lightly season turkey tenderloin on all sides with salt, pepper, and dried thyme.  Transfer to the skillet and sear until golden brown on all sides.

Remove tenderloin from skillet and transfer to a sheet pan. Bake 10 minutes.

Meanwhile, pour chicken stock into the hot skillet and scrape the bottom to deglaze. Reduce heat to medium-low and bring up to a simmer to start the pan sauce.

Stir in Dijon mustard, honey, and sage and let simmer until reduced by about 1/3. For a thicker gravy, whisk 1 teaspoon cornstarch into 2 tablespoons cold water and stir into the pan sauce as it is reducing. Let reduce until it is your desired consistency.

Remove from heat and stir in butter before seasoning with salt and pepper to taste.

In a mixing bowl, toss green beans and mushrooms with the onion powder and remaining 1 tablespoon of olive oil.

Once tenderloin has baked 10 minutes, add the veggies to the sheet pan alongside the meat. Bake 15–20 additional minutes, just until a meat thermometer inserted into the turkey registers 165° F and veggies are tender and beginning to brown.

Let turkey rest 5 minutes before slicing to serve drizzled with the pan sauce. Top the roasted veggies with orange zest, if desired.

Calories per serving: 290 ∙ Fat: 9.5g ∙ Net Carbs: 10g ∙ Fiber: 4.5g ∙ Sugars: 6.5g ∙ Protein: 36g