Maple Pecan Crusted Turkey Tenderloin
A delightful turkey tenderloin crusted with sweet maple and crunchy pecans, perfect for any holiday or festive gathering.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Small Bowl
- 1 Meat Thermometer
Ingredients
Main Ingredients
- 2 lbs turkey tenderloin
- 1 cup crushed pecans
- 1/2 cup maple syrup
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Add-Ons
- 1/4 tsp cayenne pepper
- Fresh herbs like thyme or rosemary for garnish
Instructions
Preparation
- Preheat your oven to 350°F. Pat the turkey tenderloin dry with paper towels and season with salt and pepper.
- In a small bowl, mix together the maple syrup, Dijon mustard, and garlic powder. Brush this mixture over the turkey tenderloin, then press the crushed pecans onto the surface to coat evenly.
- Place the coated turkey tenderloin on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F.
- Remove the turkey from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Serving
- Slice the turkey tenderloin and serve it warm, garnished with fresh herbs if desired. Pair with your favorite side dishes.
Storage
- Store any leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: For an extra crispy crust, toast the pecans before crushing them.
Ingredient Substitutions: Substitute maple syrup with honey if preferred.
How to Serve: Serve with mashed potatoes and a side salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pecan crust mixture a day in advance to save time.
Ingredient Substitutions: Substitute maple syrup with honey if preferred.
How to Serve: Serve with mashed potatoes and a side salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pecan crust mixture a day in advance to save time.