Ingredients:

  • 3 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 turkey tenderloins, approx 1 lb each
  • 2 tbsp olive oil

Instructions:

  1. Pat the turkey tenderloins completely dry with paper towels. In a small bowl, mash the softened butter, minced garlic, rosemary, thyme, salt, and pepper into a thick paste. Rub the mixture evenly over the top and sides of the meat.
  2. Heat olive oil in a 10-inch cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Sear the tenderloins for 2–3 minutes per side without moving them, until a deep brown mahogany crust forms.
  3. Transfer the entire skillet into an oven preheated to 400°F (200°C). Roast for 15–20 minutes. Remove the pan from the oven when the internal temperature of the thickest part hits 160°F (71°C).
  4. Transfer the meat to a carving board. Tent loosely with foil and let it rest undisturbed for 10 minutes to allow the internal temperature to rise to 165°F (74°C) and juices to redistribute.