Peppered Turkey Tenderloin with gravy, roasted potatoes, and a spinach tomato salad
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5 from 17 votes

Peppered Turkey Tenderloin

Holiday cooking has never been easier! Cooking this peppered turkey tenderloin with gravy takes a few minutes only. We used Southeastern Mills peppered gravy and simple condiments. Pairing the meal with mini roasted potatoes and a fresh spinach tomato salad.
Prep Time5 mins
Cook Time40 mins
Course: Main Dish
Cuisine: American Contemporary
Keyword: gravy, thanksgiving, turkey
Servings: 6 people
Calories: 235kcal
Author: Chef Adriana Martin



For the turkey tenderloin

  • 1.875 pounds turkey tenderloin or 30 ounces
  • 1/4 cup olive oil
  • 1 tablespoon chicken bouillon
  • 1 1/2 teaspoons cracked pepper
  • 1 teaspoon herbs de Provence optional
  • 1 teaspoon roasted garlic powder

For the peppered gravy

  • 1 package Southeastern Mills Peppered Gravy Mix 4.5 ounces
  • 3 cups water cold or lukewarm


  • Place the turkey tenderloin in an iron skillet and season with olive oil, cracked pepper, herbs de Provence, roasted garlic in powder and chicken bouillon.
  • Preheat oven to 350°F and cook the turkey for 40-60 minutes or until reaching an internal temperature of 165°F.
  • While the turkey tenderloin cooks, prepare the Southeastern Mills Peppered gravy mix. We are using the 4.5 ounces pouch which requires 3 cups of water. Please read the instructions on the package for best results.
  • Add the content of the Southeastern Mills Peppered gravy mix to a saucepan and mix with three cups of cold or lukewarm water. Whisk and cook stovetop until thickening. Set aside.
  • Take the turkey out of the oven, let it rest for a few minutes before slicing. Slice and serve with roasted potatoes, a fresh spinach tomato salad, and drizzle with Southeastern Mills peppered gravy.



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Serving: 1g | Calories: 235kcal | Carbohydrates: 1g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 112mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg