Use a sage-crusted or herb-roasted turkey tenderloin recipe to cook this cut of meat. For herb-roasted turkey, coat the tenderloin in 2 teaspoons of ground cumin, with salt and pepper to taste. Saute the turkey first, then transfer it to the oven to finish cooking.
Cook the herb-roasted turkey in 3 tablespoons of olive oil on a skillet over medium-high heat. Put 1-pound turkey tenderloins in the skillet, and saute one side. Put the skillet in a preheated oven at 400 degrees Fahrenheit, and finish cooking the tenderloins for 15 minutes. Measure the meat's temperature, and only remove it from the oven when it reaches at least 170 degrees. Let the tenderloins stand for 10 minutes before cutting into them.
For the sage-crusted turkey tenderloin, coat a roasting pan with cooking spray. Put 1/2 cup of toasted pine nuts, 2 cups of sage, 1/3 cup of olive oil and four garlic cloves in a blender. Add 3 tablespoons of Parmesan, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the blender. Puree the pesto mix until it is smooth. Season the 1-pound tenderloins with salt and pepper, then set them in the roasting pan. Pour the pesto on top of the turkey. Roast the tenderloins at 400 degrees for 30 minutes. Let them sit for at least 10 minutes before serving.