Only 10 ingredients, 10 minutes, and ONE dish are needed to make this Teriyaki Turkey Tenderloin. Full of lean protein, tons of vegetables, and a flavorful sauce, this recipe is easy, healthy, and delicious!
This, my friends, is a whole new level of healthy deliciousness. Think pork tenderloin, but healthier. We’re using an ultra-lean (99% fat-free), gluten-free turkey breast tenderloin SMOTHERED in a teriyaki marinade, a thin layer of teriyaki glaze, and surrounded by loads of yummy veggies.
Can I get a “heck yeah”!?
Ingredients
This recipe only requires 10 ingredients – including salt and pepper! Healthy recipes don’t have to have extensive ingredient lists or tons of prep work!
- Turkey Breast Tenderloin – I used a 99% fat-free turkey breast tenderloin to keep the calories down. If you can’t find a turkey breast tenderloin, a pork tenderloin will be just fine.
- Teriyaki Sauce Marinade – adds tons of salty, sweet, tangy flavor to the turkey breast. This store-bought sauce adds incredible flavor without adding additional work.
- Broccoli – when baked, broccoli gets a nice char on it, which adds a crunch to your dinner.
- Red Bell Pepper and Zucchini – both veggies provide more color, texture, and sweetness to the dish.
- Baby Carrots – roasted to soft and sweet perfection.
- Olive Oil – coats the veggies nicely to give them that well-roasted flavor and texture.
- Salt and Pepper – brings out the flavor of the other ingredients and adds spice to the veggies.
- Teriyaki Baste and Glaze – provides that final tangy flavor to complement the marinade. Again, this sauce adds flavor without any work!
Yes, you could make your own teriyaki sauce marinade, baste, and glaze, but the point of today’s recipe is to be a semi-homemade nutritious and delicious dinner that doesn’t have you slaving away in the kitchen!
If you’re looking for something more homemade with minimal effort, I’d suggest looking at my healthy crockpot teriyaki chicken!
How to make teriyaki turkey tenderloin
You only need one sheet pan for a meal complete with lean protein AND vegetables:
- Place your turkey breast tenderloin in a ziploc baggie with teriyaki sauce marinade and let marinate for 8 hours.
- Put prepped veggies on a baking sheet lined with a silicone mat and toss with olive oil, salt, and pepper. Move the veggies to the side and place the marinated tenderloin in the center of the tray.
- Bake for 50 minutes, brush the tenderloin with the teriyaki baste and glaze, then bake for 10 more minutes, or until the meat is cooked and the veggies are tender.
- Serve and enjoy!
I love to serve mine with a little bit of brown rice or other hearty grain to bulk up the meal a bit.
For other one-dish dinners using a sheet pan check out this Asian Salmon and Broccoli recipe or this Chicken, Sausage, and Peppers recipe!
How do I safely marinate turkey breast tenderloin?
Since the marinade comes in contact with uncooked meat, any bacteria potentially found on the meat can be picked up by both the marinade and the dish being used.
To avoid cross contamination, use proper marinating vessels. Also be sure to use disposable plastic gloves OR wash your hands thoroughly after handling the meat.
Safe marinating dishes are stainless steel bowls, glass bowls, food-safe plastic containers, or disposable ziplock bags.
Always discard the marinade after you’re done marinating the meat (unless you’re going to boil the marinade to make a reduction), then wash or dispose of the dish used right away.
How long should I marinate my turkey breast tenderloin?
The longer you marinate the turkey, the more flavor and moisture it will have after it’s cooked. As long as the marinade isn’t too acidic, you can safely marinate turkey up to 2 days, that being said, I found that for this particular recipe, 8 hours was the perfect length of time to make my turkey breast super moist and so tasty.
Why does marinating the turkey breast tenderloin matter?
Marinating the turkey breast is a super important part of making sure this meal reaches its full tastiness potential!
Soaking the turkey in a marinade—in this case, the teriyaki sauce—starts the breakdown process of cooking which allows liquid and seasonings to enter the meat. This process not only makes the meat taste better when it’s done cooking but also helps it to retain moisture when it’s being cooked so it doesn’t dry out.
How to store
The turkey and veggies can be stored together in an airtight container in the fridge for 3-4 days.
To reheat, just throw it on a plate or bowl in the microwave until heated!
Dinner is served! Let’s dig in!
– Jennifer
Teriyaki Turkey Tenderloin Recipe
Equipment for this recipe
Ingredients
- 1 ½ pound Turkey Breast Tenderloin
- ½ cup Teriyaki Sauce and Marinade*
- ½ pound broccoli cubed into 1 inch chunks, about 1 medium crown
- ½ pound red bell pepper cubed into 1 inch chunks, about 1 large
- ½ pound zucchini cubed into 1 inch chunks, about 1 large
- 1 heaping cup baby carrots
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons Teriyaki Baste and Glaze
Instructions
- Place tenderloin and marinade into a gallon sized ziplock baggie.
- Marinate in the fridge for 8 hours (I threw this together before the work day.)
- Preheat oven to 350 degrees F.
- Place prepped vegetables onto a baking sheet.
- Toss with olive oil, salt, and pepper.
- Move vegetables to the sides of the sheet and place the tenderloin in the center.
- Cook for 1 hour, stirring the veggies half way through.
- In the last 10 minutes, brush tenderloin with the teriyaki baste and glaze.
- Remove from oven and let tenderloin rest for about 5 minutes before slicing and serving!
- Serve with brown rice, if desired.
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
This recipe has been updated to provide more detailed content.
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