Cajun Air Fryer Turkey Tenderloins
This simple, 30-minute air fryer turkey tenderloins recipe features juicy, tender turkey breast smothered in a homemade cajun seasoning and sweet honey glaze. A perfect turkey dinner without all the work! This recipe is gluten-free, paleo, dairy-free and can be tailored to keto.
Servings: 4 -6 servings
Ingredients
- 2 Turkey breast tenderloins 1lb each (comes in a pack of 2)
- 1 tablespoons olive oil
- 1/3 cup chicken broth
- 1 1/2 tablespoon butter can use vegan for dairy-free
- 1/4 cup honey or sugar-free syrup of choice
- 1 tablespoon coconut aminos or Worcestershire sauce
- 2 tablespoons brown sugar or brown monk fruit sweetener
- OPTIONAL 1/2 teaspoon xanthan gum* for thickening
Cajun Seasoning:
- 1 1/2 tbsp paprika
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper for less spice, use 1/4 teaspoon
- 1 teaspoon dried thyme
Instructions
Air Fryer
- Rinse and pat turkey breast tenderloins dry with paper towels.
- Mix the seasoning together in a small bowl. Brush olive oil on all sides of the turkey breast and season well.
- Spray your air fryer basket with avocado oil or olive oil. Place seasoned turkey tenderloins into an air fryer basket. Cook at 400° for 20-25min. Flip once during cooking.
- Check the internal temperature. Check with an instant-read meat thermometer. It is finished cooking once it reaches an internal temperature of 165°(F).
- While the turkey tenderloins are cooking, make the honey glaze. Combine the butter, chicken broth, honey, brown sugar swerve, and coconut aminos (or Worcestershire sauce) in a small pot over medium-high heat.
- Bring to a simmer, stirring regularly. Reduce the heat to medium-low and continue to simmer slowly until reduced and thick about 20 minutes. If you need the sauce thicker, add 2 teaspoons of cornstarch dissolved into 1 tablespoon of water.
- Remove the turkey from the air fryer and let rest for 5 minutes before slicing.
- Drizzle with the honey glaze and garnish with fresh parsley. Enjoy!
Oven
- Preheat oven to 400F and prepare a baking sheet pan with a large piece of parchment paper.
- Rinse and pat turkey breast tenderloins dry with paper towels.
- Mix the seasoning together in a small bowl. Brush olive oil on all sides of the turkey breast and season well.
- Bake the turkey tenderloins in the oven for 15 minutes and flip and cook another 15-20 minutes.
- Check the internal temperature. Check with an instant-read meat thermometer. It is finished cooking once it reaches an internal temperature of 165°(F).
- While the turkey tenderloins are cooking, make the honey glaze. Combine the chicken broth, honey, brown sugar, and coconut aminos (or Worcestershire sauce) in a small pot over medium-high heat.
- Bring to a simmer, stirring regularly. Reduce the heat to medium-low and continue to simmer slowly until reduced and thick about 20 minutes. If you need the sauce thicker, add 2 teaspoons of cornstarch dissolved into 1 tablespoon of water.
- Remove the turkey from the oven and let rest for 5 minutes before slicing.
- Drizzle with the honey glaze and garnish with fresh parsley. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving: Serve this turkey tenderloin recipe with your favorite side dish, or try one of mine. Southern Green Beans, Broccoli Salad, and/or Cheesy Garlic Herb Biscuits.
Thickening Agents: Sub 2 tablespoons cornstarch OR 1 tablespoon arrowroot flour dissolved in 1 tablespoon of water for the xanthan gum