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+ servings

Stovetop Turkey Tenderloin with Vegetables and Pan Gravy

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 4 people


  • 1 (1½) pkg Butterball turkey tenderloin, (cutcross-wise into 2 even pieces)
  • 1/2 large onion (sliced)
  • 3 stalks celery (cut into 1/2” pieces)
  • 2 md carrots (peeled and cut into 1/2” pieces)
  • 8 oz mushrooms (wiped clean and sliced )
  • Herbes d’Provence
  • salt and pepper (to taste)
  • olive oil
  • ~1 cup chicken broth
  • 2-3 tbsp cornstarch or flour (to thicken gravy)


  • In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sautéthe vegetables with a little salt and pepper until they begin to soften andbecome slightly golden. Remove from heat and set aside.
  • Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, anddry herbs to taste, coating all sides.
  • Heat 2-3 Tbsp. olive oil in a 12” non-stick pan onmedium-high heat. When oil begins to shimmer, add the tenderloin pieces and searfor about 3 minutes on each side – without burning! Once browned all over, addabout 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat forabout 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables.Cover, and continue cooking for another 15 or so minutes.
  • Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
  • Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold wateruntil dissolved. Stir mixture into the skillet with broth and vegetables untilit thickens.
  • Cut the tenderloin into slices; arrange on a servingplatter with the vegetables and pan gravy on the side.
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