With just the two of us in our house, it got me thinking. What would I make for a small group for the holidays? Certainly not a whole turkey with all the fixin’s, right? That’s when I came up with my Turkey Tenderloin with Roasted Vegetables and Gravy. The turkey cooks up so tender and juicy, it doesn’t even need gravy (but really … the more gravy the better, am I right?). I paired the turkey with some lightly roasted and seasoned potatoes and carrots, my go-to quick side dish.
The best part about this meal? I made everything in a large cast iron skillet, which transfers easily from stove top to oven. If you don’t have a cast iron skillet, you can still make this dish with ease. After searing your turkey tenderloin on the stove top, transfer everything to a baking sheet to finish in the oven.
I served my turkey tenderloin up family style, with the roasted veggies underneath and gravy on top. We had enough leftovers for the next day. I was so surprised by the ease of this recipe that it might go into my monthly rotation! Turkey is often considered a Thanksgiving meal, but this dish is so easy that it could be made any night of the week.
- 2 tablespoons olive oil divided
- 1 and 1/2 pounds turkey tenderloin
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium potatoes
- 8 ounces carrots
- 1/2 medium onion
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 425 degrees.
Peel and cube potatoes and carrots into bite size (about 1 inch) pieces. Coarsely chop onion into thick pieces.
In a large cast iron skillet over medium heat, add 1 tablespoon olive oil to pan. Season turkey tenderloin with poultry seasoning, salt, and pepper. Sear tenderloin for 2-3 minutes on each side, until lightly browned. Remove from heat.
Add 1 tablespoon olive oil, cubed potatoes, carrots, and onions to skillet surrounding your turkey tenderloin. Toss to coat in pan drippings. (If you don't have enough room in your skillet, transfer turkey tenderloin and vegetables to a baking sheet instead.)
Bake for 20-25 minutes until turkey tenderloin is cooked through and vegetables are fork tender. Time will vary based on the thickness of your tenderloin.
Remove turkey and vegetables from skillet. Allow turkey to rest for 5 minutes before slicing and serving.
Meanwhile, add butter to skillet over medium heat. When butter has melted and begins to bubble, add flour and stir to combine. Cook for 1 minute. Add chicken broth and whisk constantly until fully combined. Season with salt and pepper and allow gravy to reduce for 4-5 minutes or until thickened.
Serve gravy on the side or poured over your turkey tenderloin.