2turkey tenderloinspat dry and add a pinch of salt and pepper to both sides
4tablespoonunsalted butterdivided
2sprigsfresh rosemary
1tsothyme
1teaspoonsage
Salt and pepper to taste
Instructions
Preheat oven to 375° F. Prepare a lipped baking sheet or use an oven-safe pan below for stove-top to oven transfer.
In a large sauté pan heat 3 tablespoon butter on a medium heat. Add in herbs until fragrant, about 2 minutes.
Place under side of tenderloins down into the pan, cook on one side for about 4-5 minutes until golden and has a nice sear. Flip and do the same for the top side of the tenderloins. Baste as you go. Flip back to best side up, remove herbs, add 1 more tablespoon of butter until melted.
Move turkey to prepared sheet (or keep in oven-safe pan) to oven, baste again, and bake for about 20-25 minutes. Until internal temperature is 165° F.
Let rest for about 15-20 minutes. Plate, slice, and serve.
Notes
You can use extra juice from cooking turkey to make or add to a gravy.
Pans that will get a nice sear and are oven safe are cast-iron, enamel coated cast-iron (like Staub or Le Creuset), full stainless steel. Be sure to read your pans safety information.