Photo of Maple-mustard roast turkey tenderloin with broccolini by WW

Maple-mustard roast turkey tenderloin with broccolini

Points® value
Total Time
39 min
5 min
34 min
Turkey tenderloins are an overlooked but delicious option when you’re tired of chicken but don’t want to roast up an entire turkey breast. In this sheet pan recipe, it’s glazed with coarsely ground mustard and maple syrup. A side of broccolini, also roasted on the same pan, gets a sprinkle of chopped almonds for a bit of crunch.


Whole-grain mustard

¼ cup(s), stone ground

Maple syrup

1 tbsp(s)

Orange zest

¼ tsp(s), grated


4 wedge(s), thin, from 1/2 orange

Uncooked skinless turkey breast

1 pound(s), or tenderloin

Uncooked baby broccoli

1 pound(s), broccolini, ends trimmed, any thick stalks halved lengthwise

Olive oil

2 tsp(s)

Table salt

¼ tsp(s), coarse

Dry roasted salted almonds

9 gm, finely chopped (2 tablespoons)


  1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper or foil.
  2. In small bowl, combine mustard, syrup, and orange zest. Set aside 2 tbsp for serving.
  3. Pat dry turkey, place on baking sheet and brush with 3 tbsp remaining mustard mixture. Roast 20 minutes.
  4. In large bowl, toss broccolini with olive oil and salt. Add to baking sheet in single layer around turkey.
  5. Continue to roast until turkey is thoroughly cooked and broccolini is crisp-tender, 14 to 20 minutes.
  6. Transfer turkey to cutting board. Let stand 5 minutes before slicing into 12 slices.
  7. Pour any pan juices from pan or cutting board into reserved mustard mixture. Arrange turkey slices on serving platter or plates and brush mustard mixture on top. Sprinkle broccolini with toasted almonds and serve with orange wedges to squeeze over turkey and broccolini.
  8. Per serving: 3 slices turkey (3 ½ oz), 1 ½ tsp sauce, ¾ cup broccolini, 1 ½ tsp almonds, 1 orange wedge.