Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Creamy Parmesan-Crusted Turkey Tenderloins



I’ve been having a problem lately, you guys. You see, I’ve been feeling really uninspired and unmotivated in the kitchen these last couple of weeks. I’ve been making up my menus ahead of time like I always do, but then it comes time to actually cook dinner each night and I just haven’t been able to force myself to do it. I just want to eat a bag of popcorn for dinner and call it a night.

I wish that I could pinpoint the reasoning behind my kitchen apathy, but I’m not sure what’s got me in such a funk. I usually love to cook and be in the kitchen and create delicious things for Peter and myself to eat. But I’ve been using any excuse I can find to avoid cooking. I only made dinner twice this week, which is unheard of in our house.

It might have to do with the fact that I’ve been eating pretty filling lunches lately (burrito bowls with brown rice and shredded chicken, which are the bomb), so by the time dinnertime rolls around, I’m just not that hungry. Or maybe it’s the stress of buying a house and needing to move in the near future that’s throwing me off? Who knows. I just know I don’t like what’s going on here and it needs to stop!

The dinners I’ve actually been able to force myself to make have been super-duper simple (not that there’s anything wrong with that, at all), and these delicious turkey tenderloins definitely fit that description. Usually when I make turkey, I just toss some breading on them and bake them (see the recipe here), but I decided I wanted to try something new this time around. So what do I do when I don’t know exactly what I want to cook? Head on over to Pinterest, of course!

Unfortunately for me, there aren’t a whole lot of interesting recipes on Pinterest for turkey tenderloins, but I finally sniffed this one out and decided to give it a try. I was very happy with how it turned out.

The mayonnaise keeps the tenderloins nice and moist and prevents them from drying out in the oven. If you happen to not like mayonnaise or want something a little lighter, I think fat free sour cream would make a nice alternative. Peter hates sour cream (which makes him a total weirdo, btw), so I stuck with the mayonnaise.

Even if you don’t like mayonnaise, never fear! The flavor of the mayonnaise is kind of drowned out by the parmesan cheese and the seasoned salt, which was A-OK by me. I love Lowry’s seasoned salt and would put it on every piece of meat I ever eat if I could. The original recipe called for quite a bit of seasoned salt which really overpowered the turkey, so I scaled back on it a bit in my recipe. I think it’s now a perfect combination of mayo, cheese, seasoned salt, and garlic powder. I promise you guys, you’re gonna love this stuff!



 Creamy Parmesan-Crusted Baked Turkey Tenderloins

Serving: 3 tenderloins

  • 1 (20 oz) package turkey tenderloins, trimmed of fat
  • 1/2 cup light mayonnaise
  • 2/3 cup parmesan cheese, shredded
  • 3/4 tsp seasoned salt (I use Lowry’s)
  • 3/4 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika


  1. Preheat oven to 375. Place turkey tenderloins in a baking dish and set aside.
  2. In a small bowl, mix mayonnaise, parmesan cheese, seasoned salt, garlic powder, black pepper, and paprika. Spread a thin layer of the mixture on top and sides of each tenderloin (Note: I had about 1/3 cup of the mixture left over).
  3. Bake for 40-45 minutes, or until internal temperature reads 165 on a meat thermometer when stuck into the thickest part of the tenderloin.


Inspired by: Can’t Stay Out of the Kitchen

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

7 thoughts on “Creamy Parmesan-Crusted Turkey Tenderloins

  1. This is delicious. The first time I made it there was way too much sauce for the two turkey tenderloins we had and it was too salty for our taste. This time I made less sauce and did not add the seasoning salt and it was perfect. This recipe is a keeper.


  2. Did you cover the turkey in the oven with foil or did you leave it open?


  3. I followed this recipe using turkey loins and used a mixture of mayo and plain Greek yogurt. It was delicious.


  4. Thanks for linking back to my recipe. Your chicken looks great. I’m getting hungry just looking at the picture!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s