Turkey tenderloins are an affordable, simple way to enjoy a classic turkey dinner without buying or roasting a whole bird. Cooking them on a bed of onions concentrates the juices, which become a rich, flavorful gravy everyone will enjoy.
Turkey tenderloin is an often-overlooked cut. It’s naturally tender, juicy, and full of flavor. While a slow-cooker turkey breast is a great option, tenderloins cook quickly and make a convenient weeknight or holiday meal for a smaller group.
Turkey tenderloins are perfect when you want a flavorful turkey dinner without the effort of a full roast. They’re great for a small holiday gathering, a special weeknight meal, or anytime you want something different and delicious.
Table of Contents
- Turkey Tenderloin Ingredients
- Special Equipment Needed
- How to Make Crockpot Turkey Tenderloins
- 🙋♀️ Frequently Asked Questions
- How to Store Leftover Turkey Tenderloin
- Helpful Tips
- 🦃 What to Serve With Turkey Tenderloin
- Crockpot Turkey Tenderloins with Honey Mustard Gravy Recipe
- What Is A Turkey Tenderloin?
Turkey Tenderloin Ingredients
Below is a concise list of what you’ll need. Exact measurements and full cooking instructions appear in the recipe card further down.
- Plain turkey tenderloins – buy plain, fresh tenderloins (a typical package contains two) so you can make your own marinade. A single package usually serves three to four people.
Turkey Tenderloin Marinade
- Olive oil
- Apple cider vinegar
- Honey
- Dijon mustard (or creole mustard for a bit of heat)
- Fresh garlic cloves – smashed to release flavor
- Fresh rosemary
- Fresh thyme
- Kosher salt
- Black pepper
For the base of the slow cooker
- Onion – thickly sliced to sit under the tenderloins
- Chicken broth or turkey stock
To thicken the gravy
- Cornstarch
- Water or cooking liquid from the crockpot
Special Equipment Needed
- Slow cooker (6–7 quart size recommended)
- Instant-read thermometer or meat thermometer
How to Make Crockpot Turkey Tenderloins
This slow-cooker recipe is straightforward and hands-off.
Whisk together the olive oil, apple cider vinegar, honey, dijon mustard, smashed garlic, chopped rosemary, thyme, salt, and pepper until smooth. The mixture smells pleasantly tangy and aromatic.
Coat the tenderloins with the marinade, place them in a resealable bag with the remaining marinade, and refrigerate for at least one hour or up to overnight.
To cook, arrange the sliced onions in the bottom of the crockpot and add the broth. Lay the marinated tenderloins on top and pour any remaining marinade over them.
Cover and cook on low for 4–6 hours. Avoid high heat, which dries poultry. Cooking time varies by slow cooker; check the tenderloins around 3–4 hours and continue if needed until the meat reaches 165°F in the thickest part.
When done, remove the tenderloins and tent with foil to rest for a few minutes before slicing. While the meat rests, use the cooking liquid and softened onions to make gravy.
Whisk a slurry of cornstarch and water or cooking liquid into the liquid, blend the onions until smooth with an immersion blender or regular blender (carefully), then simmer until thickened. You can thicken the gravy in the crockpot by raising the heat or finish it quickly on the stovetop.
Slice the tenderloins and spoon the warm gravy over the slices to serve. The caramelized onions add deep, savory flavor to the sauce.
🙋♀️ Frequently Asked Questions
No. Tenderloins are a boneless, skinless muscle. You can brown the exterior, but you won’t get crispy skin like on a whole roasted turkey.
You can, but allow extra cooking time. Marinate at least an hour after thawing so the meat can absorb flavor, then add roughly two more hours to the slow-cook time.
It’s white meat but very tender and juicy when cooked properly.
Yes. Tenderloins are lean and benefit from careful cooking and a flavorful marinade to avoid drying out. The slow cooker helps retain moisture.
How to Store Leftover Turkey Tenderloin
Cool leftovers and store them in an airtight container in the refrigerator. Reheat gently in the microwave or use diced leftovers in soups, pot pies, or salads.
Helpful Tips
- Because tenderloins are boneless and skinless, a good marinade and slow, gentle cooking are key to keeping them moist.
- If using an Instant Pot on Slow Cook mode, sear the tenderloins first and sauté the onions in the same pot. Deglaze with broth before slow-cooking. Maintain residual heat by starting the slow-cook setting immediately and avoid lifting the lid.
🦃 What to Serve With Turkey Tenderloin
If you like, add red potatoes to the crockpot to cook alongside the turkey; they’ll soak up the juices and become richly flavored. You can also serve tenderloins with classic sides such as mashed potatoes, green bean casserole, roasted sweet potatoes, wild rice, or Israeli couscous.
Popular side pairings include:
- Mashed potatoes
- Green bean casserole or sautéed green beans
- Israeli couscous
- Roasted sweet potatoes
- Wild rice
Have You Tried This Recipe?
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Crockpot Turkey Tenderloins with Honey Mustard Gravy
Ingredients
- 2 tablespoons olive oil
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 ½ tablespoons dijon mustard
- 4 garlic cloves, crushed
- ½ teaspoon dried thyme or the leaves from 3–4 sprigs fresh thyme
- ½ tablespoon fresh rosemary, roughly chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 turkey breast tenderloins (typical package is 1½–2 pounds)
- 1 large onion, thickly sliced
- 1 cup chicken broth (or turkey stock)
For the Gravy/Slurry
- 1–2 tablespoons cornstarch
- 1–2 tablespoons cooking liquid or water
Instructions
- Make the marinade: whisk olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic, rosemary, thyme, salt, and pepper in a small bowl until combined.
- Coat the tenderloins with the marinade, place them in a resealable bag with any remaining marinade, and refrigerate for at least 1 hour (or overnight).
- Place the sliced onion in the slow cooker, pour in the broth, then place the marinated tenderloins on top and add any remaining marinade.
- Cover and cook on low for 4–6 hours. Do not use high heat to avoid drying the meat. Check at around 3–4 hours and continue until the thickest part reaches 165°F.
- Remove the turkey and tent with foil to rest before slicing.
- Make the gravy: whisk cornstarch with a little cooking liquid or water to form a slurry. Stir into the crockpot liquid, blend the onions smooth if desired, and cook until the gravy thickens. You can thicken in the crockpot on high or finish the sauce on the stovetop.
- Slice the tenderloins, spoon gravy over the meat, and serve.
Notes
Serving: This recipe serves 3–4 adults. Portions vary by appetite—tenderloins are substantial and filling.
Leftovers: Store in an airtight container and reheat gently. Diced leftovers work well in pot pies, casseroles, or salads.
Helpful Tips
- Marinate well and cook slowly to keep tenderloins moist.
- If using an Instant Pot on Slow Cook mode, sear first, sauté onions in the fond, deglaze with broth, then slow-cook on high while keeping the lid closed.
Special Equipment Needed
- 6–7 quart slow cooker
- Instant-read meat thermometer
Nutrition
Nutrition information is approximate and should be used as a general guide.
What Is A Turkey Tenderloin?
Turkey tenderloins are the small, long muscles located beneath the breast meat. They’re prized for tenderness and can be larger than a chicken breast. In farmed turkeys they are sometimes smaller, but wild or whole-bird cuts can yield generous tenderloins. They’re a convenient cut when you want the flavor of turkey without roasting a whole bird.