I love that Publix has been offering several cuts of turkey in the meat section lately. Most of us are used to cooking turkey only at Holiday time, but with its availability in cutlet form, tenderloins and even whole turkey legs year-round it seems, I have been cooking with it just as much as chicken lately.
My favorite way to cook tender, white meat turkey tenderloins is in the oven surrounded by a mixture of broth and white wine. As the turkey bakes it absorbs the liquid surrounding it, making it just that much more flavorful and moist. Here, I coated the tenderloins with Dijon mustard and chopped, fresh herbs and served it sliced with a flavorful sauce made with white wine, lemon zest and juice, and briny yet tart chopped Castelvetrano olives. (Any olive will do, but if you can find this particular type, you will be glad you did–they are a fresh tasting, tart and slightly sweet olive that really works well with the lemon pairing.)
(To view this recipe, click on the blue title of the blog post above*)
Herb-Crusted Turkey Tenderloins with Lemony Green Olive Sauce
Ingredients:
- 1 lb. turkey tenderloins
- Salt and pepper
- 2 Tablespoons Dijon mustard
- 3 Tablespoons chopped fresh herbs (I used oregano and rosemary*)
- ½ cup low-sodium chicken broth or white wine
- For the sauce:
- 2 Tablespoons unsalted butter
- 1 teaspoon olive oil
- 2 shallots, sliced
- 3 garlic cloves, thinly sliced
- Salt and pepper
- Zest of 1 large lemon
- Juice of 1 lemon
- ½ cup dry white wine
- ¼ cup chopped green olive (I used Castelvatrano olives*)
- Wilted spinach, optional—for serving
Directions:
- Preheat the oven to 375 degrees. Arrange the turkey tenderloins in a casserole pan or baking sheet that has been sprayed with olive oil. Season each with salt and pepper, then spread 1 Tablespoon of mustard on each tenderloin. Coat each with some of the chopped, fresh herbs. Pour the wine/stock around the turkey breasts. Cook in the preheated oven for 30- 35 minutes or until cooked to an internal temp of 165 degrees.
- To make the sauce, melt the butter with the teaspoon of oil in a medium saucepan over medium heat. Add in the shallots and garlic, with a pinch of salt and pepper, and cook for 5 minutes or until the shallots are translucent and tender. Add in the lemon zest, juice and white wine; reduce the heat to low. Cook until the sauce is reduced by 1/3. Stir in the olives and cook for another couple of minutes.
- Slice the turkey and serve with the lemon-olive sauce, and wilted spinach if using.
Tagged: baked turkey, Castelvetrano olives, fresh herbs, green olives, herbed turkey, lemon-olive sauce, oregano, rosemary, spinach, turkey, turkey tenderloin, white wine
Leave a Reply