You can air fry turkey tenderloins in about half an hour and make a delicious stove-top lemon sauce to dress up the turkey for dinner. I like to double the sauce to toss with warm spaghetti noodles for a great side dish to accompany the turkey. You also can use the sauce to top broccoli or zucchini noodles if you'd like a lower carb option. The turkey tenderloins come out of the air fryer moist and dotted with golden brown bits. Let the air-fried tenderloins rest briefly, then slice them and spoon on some of the garlicky lemon sauce. If you have fresh parsley, use it in the dish (it will taste much better), but if you don't have the fresh version, a little dried parsley will do. The turkey tenderloins with sauce make a wonderful, quick weeknight dish. Enjoy!
Air Fryer Turkey Tenderloins With Lemon-Garlic Sauce -- Serves 6
Turkey Tenderloins
24 ounces of turkey tenderloins, patted dry with paper towels
Salt and pepper
For the turkey tenderloins, fit a small piece of aluminum foil into the basket of your air fryer and an inch or two up the sides of the basket. Spritz the foil with non-stick spray. Lay the turkey tenderloins on top of the aluminum foil, keeping them separated and not overlapping, if possible. Season the tenderloins with a little salt and pepper. Spritz the tops of the tenderloins with non-stick cooking spray. Put the tenderloin-filled basket into the air fryer, set the heat at 320 degrees, and air fry the turkey tenderloins for 20-30 minutes or until they reach an internal temperature of 165 degrees (the tenderloins are done in 25 minutes in my air fryer). Remove the tenderloins from the air fryer and let them rest for 5-10 minutes. Slice the tenderloins, cross-wise, into 1/2-inch slices and serve the slices topped with the lemon-garlic sauce. If you'd like to serve the turkey tenderloin with spaghetti, double the sauce recipe and toss the warm spaghetti noodles (with about a cup of their cooking liquid) with half of the sauce before serving the spaghetti with the turkey.
Lemon-Garlic Sauce
1 tablespoon of olive oil
1/4 cup of chopped onion
1 tablespoons of chopped garlic
1 cup of water
1 teaspoon of reduced sodium chicken "Better Than Bullion"
1/4 teaspoon of pepper
Salt to taste
Grated zest and juice of 1 lemon
1 tablespoon of butter
1/4 cup fresh chopped parsley (or use a tablespoon of dried parsley flakes)
8-ounces of spaghetti, cooked and drained of all but about 1 cup of the cooking water
For the sauce, heat the oil in a saucepan over medium-high heat. Add the onion and saute it for a few minutes or until it softens a bit. Add the garlic and saute it with the onion for a minute or so. Add the water, the "Better Than Bullion," the pepper, salt, and juice and zest from the lemon. Bring the mixture to a boil, then turn down the heat to medium-low and let the mixture simmer, uncovered, for a few minutes. Turn off the heat and stir in the butter and parsley and serve the sauce over the turkey tenderloins. If you'd like a thicker sauce, stir a teaspoon of cornstarch into a little water (a tablespoon or so) and stir the mixture into the sauce to thicken it before turning off the heat.
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