Photo of Maple-Mustard Roast Turkey Tenderloin with Broccolini by WW

Maple-Mustard Roast Turkey Tenderloin with Broccolini

Total Time
45 min
5 min
40 min
Turkey tenderloin is an overlooked but delicious option when you’re tired of chicken but don’t want to cook up an entire turkey breast. Broccolini, roasted on the same pan as the turkey, gets a sprinkle of chopped almonds for a bit of crunch.



¼ cup(s), stone-ground

Maple syrup

1 Tbsp

Orange zest

¼ tsp

Orange slice(s)

4 slice(s), thin wedges

Uncooked skinless turkey breast

1 pound(s), tenderloin


1 pound(s), (2 bunches), ends trimmed, any thick stalks halved lengthwise

Olive oil

2 tsp

Kosher salt

¼ tsp

Dry roasted salted almonds

½ oz, finely chopped (about 2 tbsp)


  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil.
  2. In a small bowl, combine the mustard, syrup, and orange zest. Reserve 2 tbsp of the maple mustard.
  3. Pat the turkey dry and transfer to the prepared pan. Brush the turkey with the remaining 3 tbsp of maple mustard. Roast for 20 minutes.
  4. In a large bowl, toss the broccolini with the oil and salt. Add the broccolini to the pan in a single layer around the turkey. Continue to roast until the turkey is thoroughly cooked and the broccolini is crisp-tender, 14 to 20 minutes. Transfer the turkey to a cutting board. Let the turkey rest for 5 minutes before cutting into 12 slices.
  5. Pour any juices from the pan or cutting board into the reserved mustard. Arrange the turkey slices on a platter or plates and brush with the mustard. Sprinkle the broccolini with the almonds. Serve with the orange wedges to squeeze over the turkey and broccolini.
  6. Serving size: 3 turkey slices, 1½ tsp sauce, ¾ cup broccolini, 1½ tsp almonds, and 1 orange wedge