Garlic-Ginger Turkey Tenderloins Recipe
Garlic-Ginger Turkey Tenderloins Recipe photo by Taste of Home
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Garlic-Ginger Turkey Tenderloins Recipe

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This good-for-you entree can be on your family’s plates quicker than Chinese takeout…and for a lot less money! Ginger and brown sugar flavor the sauce that spices up the turkey as it bakes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3 tablespoons brown sugar, divided
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
  • 2 tablespoons minced fresh gingerroot
  • 6 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1 package (20 ounces) turkey breast tenderloins
  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth

Nutritional Facts

4 ounces cooked turkey with 2 tablespoons sauce : 212 calories, 2g fat (1g saturated fat), 69mg cholesterol, 639mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


  1. Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper.
  2. Place turkey in a 13x9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 minutes or until a thermometer reads 165°.
  3. Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut turkey into slices; serve with sauce. Yield: 4 servings.
Originally published as Garlic-Ginger Turkey Tenderloins in Light & Tasty February/March 2007, p19

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AllisonO User ID: 7446023 237062
Reviewed Nov. 9, 2015 Edited Nov. 10, 2015

"Goes together quickly and tastes wonderful! I was slightly skeptical at first about this particular mixture of flavors, but the brown sugar balanced out the saltiness of the soy sauce, and the "bite" of the ginger and garlic nicely. We used chicken breasts instead of turkey tenderloins and powdered ginger instead of fresh gingerroot because they were what we had on hand."

Remenec User ID: 6059530 236191
Reviewed Nov. 2, 2015

"I enjoyed the creative flavors in this recipe. I am going to make the glaze at Thanksgiving! My kids found the ginger a little strong. I will probably scale it back a little next time."

DianeC23 User ID: 141506 233768
Reviewed Sep. 30, 2015

"Pretty good. I used ground ginger and reduced the amount to about 1 or 1.5 tsp. I also had to use chicken, since I couldn't find decent turkey at the store I visited. Still, I will make it again."

dmwilmoth User ID: 2810512 68538
Reviewed Aug. 9, 2011

"This was great. The smell of the garlic and soy sauce was fantastic, and I knew the dish was going to be wonderful. Very easy to make. I substituted turkey cutlets because that's what I had on hand, so I only cooked them for about 20 minutes. Everything else, however, I used as directed. Did not feel it was too much ginger but maybe my 2T was more like 1.5T. Served this with some steamed snap peas drizzled in olive oil. Delicious!"

daisey5 User ID: 146806 157459
Reviewed Nov. 27, 2010

"This was good but the next time I make it I will not use so much ginger."

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