Turkey Tenderloin with Roasted Vegetables and Gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner, or simple weeknight meal. Turkey tenderloin is lightly seasoned and oven roasted with potatoes and carrots, then topped with gravy.
Do you ever have a craving for Thanksgiving dinner, but it’s July? Or, maybe with two to four people in your home, you don’t want to cook an entire turkey. This meal is perfect because it brings all the flavors of Thanksgiving, without all the fuss and time spent in the kitchen.
You’re going to love my turkey tenderloin with roasted vegetables because it’s incredibly easy to prepare and full of flavor. You will only need a few ingredients to make this warm and filling meal.
So, what exactly is this turkey tenderloin sheet pan meal? First, you’ll season your turkey tenderloin and sear it on the stove top. Then, you’ll transfer your turkey to a prepared sheet pan, along with your vegetables.
Your turkey and vegetables roast in the oven while you prepare your gravy on the stove top. The entire meal is ready in 45 minutes or less.
Roasted potatoes, carrots, and onions accompany your seasoned turkey tenderloin. Top everything with a spoonful of homemade gravy. The only thing you’re missing now is a Pecan Pie, or maybe a slice of Pumpkin Pecan Quick Bread.
Turkey doesn’t always have to be served for Thanksgiving. In fact, turkey is low in fat and high in protein, and makes a fantastic meat to add to your regular meal rotation.
Yes, this meal does give off Thanksgiving vibes, but it can be served all year long. Besides, who doesn’t love a hot-out-of-the-oven comfort meal?
How to Cook Turkey Tenderloin
First, gather your ingredients for the turkey and vegetables portion of the recipe.
You’ll need to chop your potatoes, carrots, and onions, then place them into a bowl. Prepare your seasonings for the vegetables and for the turkey – separately. Lastly, you’ll need olive oil for your saute pan and vegetables.
Don’t forget to line a baking sheet with parchment paper and set aside for now. Also, preheat your oven to 425 degrees Fahrenheit.
First, you’ll prepare your vegetables. In a bowl, add your salt, pepper, garlic powder, and a tablespoon of olive oil to your vegetables. Toss them to coat.
Go ahead and pour them onto your sheet pan, leaving a space for your turkey tenderloin.
Next, you’ll season your turkey with salt, pepper, and poultry seasoning. Then, you’ll sear the turkey with olive oil over medium heat. This will take about 2-3 minutes per side.
At this point your turkey is not cooked through – it will still be raw in the middle. You are simply searing the sides for color and flavor.
Place your turkey tenderloin on the prepared baking sheet with your vegetables. Now, place your entire sheet pan in the oven and bake for 20-25 minutes.
Doneness will depend on the thickness of your tenderloin. I suggest using a meat thermometer to test for doneness rather than depending on time alone.
How to Make Gravy From Scratch
While your sheet pan is roasting, you can make your gravy on the stove top. Making a homemade gravy is easier than you think, and only requires a few simple ingredients.
To make gravy, you’ll need butter, flour, salt, pepper, and chicken broth.
I used the same pan I sauteed my turkey tenderloin in, but you’re welcome to use a fresh pan if desired. Why not grab up some of the flavor left behind from your turkey?
First, over medium heat, add the butter to your pan. When it’s melted and bubbling, add your flour and whisk until it is completely incorporated. Allow it to cook for a moment, then add your broth and continue whisking.
As it cooks, your gravy will thicken. Season with salt and pepper and do a taste test. Feel free to add more seasoning according to your preferences.
If your gravy gets too thick, add more broth.
This turkey tenderloin cooks up so tender and juicy, it doesn’t even need gravy. But really, what is a comfort meal without gravy?
I serve my turkey tenderloin up family style, with the roasted veggies to the sides and gravy ready to pour. We had enough leftovers for the next day.
I had previously written this recipe (in November 2017) to be cooked in a single saute pan that transferred from stove top to oven. But, I found it to be too crowded to roast the vegetables properly.
I’ve since updated the recipe to use a sheet pan for roasting. This method is just as easy, but with even better results.
Looking for more roasted vegetables recipes?
Turkey Tenderloin with Roasted Vegetables and Gravy
Turkey Tenderloin and Roasted Vegetables
- 2 tablespoons olive oil divided
- 2 medium potatoes
- 8 ounces carrots
- 1/2 medium onion
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon garlic powder
- 1 1/2 pounds turkey tenderloin
- 1 teaspoon poultry seasoning
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Turkey Tenderloin and Roasted Vegetables
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Peel and cube potatoes and carrots into bite size (about 1 inch) pieces. Coarsely chop onion into thick pieces. Add vegetables to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Toss to coat. Pour onto prepared baking sheet, leaving space for turkey. Set aside.
- In a saute pan (or skillet) over medium heat, add 1 tablespoon olive oil. Season turkey tenderloin with poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Sear tenderloin for 2-3 minutes on each side, until lightly browned. Remove from heat and transfer tenderloin to prepared baking sheet.
- 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 from oven. Allow turkey to rest for 5 minutes before slicing and serving.
- Meanwhile, add butter to saute pan 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 3-4 minutes, or until thickened.
- Serve gravy on the side or poured over your turkey tenderloin.
- Turkey tenderloin doneness will depend on the thickness of your tenderloin. I suggest using a meat thermometer to test for doneness rather than depending on time alone.
- Use the same saute pan for your turkey tenderloin and gravy. This way, you can grab that extra flavor left in the bottom of the pan to flavor your gravy.
- Potatoes and carrots can be substituted with vegetables cut to similar size, like brussels sprouts, broccoli, butternut squash, or zucchini.
- If your gravy becomes too thick, add more broth.