Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 lbs. new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 Tbsp. apple cider vinegar
2 Tbsp. chopped fresh tarragon leaves
4 Tbsp. store bought peach, cranberry or mango chutney
|
|
Directions: |
Directions: 1) Preheat oven to 400º F.
2) 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.
3) In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
4) Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160º 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. |
|
Personal
Notes: |
Personal
Notes: **If you are someone who does not care for the licorice taste of tarragon, you can easily adjust your recipe to exclude it. To replace this ingredient altogether, you can use an equal amount of dill, basil or marjoram. This will allow you to season your dish well while eliminating the hints of black licorice that tarragon contains.
If you are really in a pinch and you do not have any of these other ingredients on hand, taste your dish to get a sense of what flavors would complement it. With a little forethought and creativity, you will find that tarragon can easily be substituted in a variety of ways for a wonderfully seasoned dish every time.
|
|
This recipe for Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth is from