Step 1

To a medium bowl, add 2 Tablespoons of olive oil, apple cider vinegar, brown sugar, minced garlic, thyme, oregano, paprika, salt, and pepper. Whisk to combine. Place the turkey tenderloins in the bowl, and entirely coat the tenderloins in the marinade. Cover the bowl and transfer to the refrigerator to marinate for a minimum of 30 minutes or up to 24 hours. (I marinated the tenderloins in the photos for 1 hour.)

Step 2

Once the tenderloins have finished marinating, preheat the oven to 400F (204C).

Step 3

Heat a medium cast iron skillet (or any heavy bottomed oven safe skillet)** over medium-high heat. Once hot, add 1 Tablespoon of olive oil and swirl to coat the bottom of the pan. Use tongs to transfer the marinated turkey to the skillet and sear until browned. Then flip to sear the other side (about 2-3 minutes per side). Don't move the tenderloins while they are searing.

Step 4

Place the skillet into the preheated oven and bake for 17 minutes (see notes for larger tenderloins cooking times)*. Carefully remove the skillet from the oven using oven mitts (be careful because the skillet will be HOT). Use an instant read meat thermometer to check the internal temperature in the thickest part of the tenderloin - it should read 160F.  Carefully tent with aluminum foil and let it rest for 10 minutes (the turkey will continue cooking to the recommended internal temperature of 165F as it rests covered in foil). Check the internal temperature again after it has rested to make sure that it reaches 165F.

Step 5

After the turkey has finished resting, slice it and serve with desired sides.