Slow Cooker Turkey Tenderloin
Tender turkey tenderloin cooked in the slow cooker with a simple honey, mustard, and herb sauce.
Ingredients
- 1.5 lb turkey tenderloins (about 2) 680 g
- 1 cup chicken broth 240 ml
- 2 tbsp olive oil 30 ml
- 2 tbsp honey 30 ml
- 2 tbsp apple cider vinegar 30 ml
- 1 tbsp dijon mustard
- 3 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, whisk together the olive oil, honey, apple cider vinegar, dijon mustard, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.
- Place the turkey tenderloins in a large zip-top bag or a shallow dish. Pour the marinade over the turkey and turn to coat. Seal or cover and refrigerate for at least 1 hour, or up to 6 hours.
- Transfer the turkey and all of the marinade into the insert of a slow cooker.
- Pour the chicken broth into the slow cooker around the turkey.
- Cover and cook on LOW for 3 to 4 hours.
- The turkey is done when an internal temperature of 165°F (74°C) is reached. Check with a meat thermometer inserted into the thickest part of the tenderloin.
- Remove the turkey from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing against the grain.
Notes
For food safety, poultry must be cooked to a minimum internal temperature of 165°F (74°C). Always use a meat thermometer for an accurate reading.
The liquid left in the slow cooker can be thickened to make a gravy. Pour it into a small saucepan and bring to a simmer. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook until thickened.
If you have fresh herbs, you can use 1 1/2 teaspoons each of fresh thyme and rosemary instead of the dried versions.