Turkey Tenderloin Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ½ - 2 pounds turkey tenderloins
- 1 medium red onion (cut into 1 inch pieces)
- 2 bell peppers (cut into 1 inch pieces (please use 1 red and 1 yellow))
- 2 carrots (sliced into rounds)
- 12 ounces baby potatoes (cut in half)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- Salt and pepper (to taste)
Method
- Preheat the oven to 400°F/200°C, and lightly coat a baking dish with olive oil.
- Toss the veggies with olive oil, salt, and pepper.
- Make space for the turkey tenderloins in the center and place them there.
- In a small bowl, combine the chicken broth with lemon juice, thyme, rosemary, sage, salt and pepper. And pour the mixture over the tenderloins.
- Cover the dish with foil, and cook for 30-35 minutes or until the internal temperature of the tenderloins reaches 160°F/71°C and the potatoes are tender. Uncover and place under the broiler until the veggies are lightly charred (not burnt). The internal temperature of the turkey tenderloin must reach 165°F/74°C.
- Allow to rest for 5-10 minutes before slicing. Serve on a platter with the veggies and fresh herbs.