ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
- In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
- Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
TURKEY TENDERLOINS
A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey
Yield 4
Number Of Ingredients 4
Steps:
- Place the turkey tenderloins in a sealable plastic bag and set aside.
- In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
- Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g
BAKED TURKEY TENDERLOIN
Make and share this Baked Turkey Tenderloin recipe from Food.com.
Provided by Random Rachel
Categories Turkey Breasts
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
- Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
- Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top.
- Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.
SWEET AND SOUR TURKEY TENDERLOIN
A nice, light turkey tenderloin dinner I created one night with things I had on hand. Serve over brown rice.
Provided by cookinme
Categories uncategorized
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.
- Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.
- Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.
- Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.
- Remove tenderloins from the skillet and slice; keep warm.
- Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 50.5 g, Cholesterol 46.6 mg, Fat 3.5 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 1047.8 mg, Sugar 32 g
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