Ingredients
Scale
- 2 turkey tenderloins (about 12–15 oz each)
- 3 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Start by patting the turkey tenderloins dry with paper towels; removing excess moisture ensures a better sear. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Mash them together with a fork until you have a smooth herb butter paste. Rub the turkey tenderloins with a light coating of olive oil first, then generously slather the garlic butter mixture over all sides of the meat.
- Preheat your air fryer to 360°F (182°C) for about 3 minutes. Place the seasoned turkey tenderloins in the air fryer basket, ensuring they are not touching to allow for proper airflow. Air fry for 22 to 25 minutes. About halfway through the cooking time, use tongs to flip the tenderloins over. Use a meat thermometer to check the thickest part of the turkey; it is ready when it reaches an internal temperature of 165°F (74°C).
- Remove the turkey from the air fryer and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for at least 5 to 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat. Slice the tenderloin into thick medallions. Pour any remaining juices from the air fryer basket or the cutting board over the sliced meat before serving.
- Cook Time: 35 minutes