A fragrant coating of coarse grain mustard and dried herbes de Provence gives any roasted meat or fish a delectable flavor. For this baked turkey dish, I coat the turkey just like that and then bake it in a preheated oven surrounded by a touch of chicken or turkey stock. The stock keeps the turkey tenderloins very moist as they bake in the oven. The turkey sliced and enjoyed at this point would be delectable, but I decided to guild the lily and make a quick sauce to accompany the baked turkey; a sauce of sliced ripe green olives, garlic, white wine and artichoke hearts. Some fresh thyme and a squeeze of lemon juice added into the sauce gives it a lovely fragrance and pop of flavor as well.
(To view this recipe, click on the blue title of the blog post above*)
Mustard-Roasted Turkey Tenderloin with Green Olive-Artichoke Sauce
Ingredients:
- 1 lb. turkey tenderloins
- salt and pepper
- 2 Tablespoons coarse grain mustard (or Dijon mustard if you prefer)
- 2 teaspoons herbes de provence
- 1/2 cup chicken or turkey stock
- 3 garlic cloves, thinly sliced
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 9 oz. frozen artichoke hearts, thawed
- 1/2 cup sliced green olives
- Juice of 1/2 lemon
- 1/2 cup dry white wine
- 1 Tablespoon fresh thyme leaves
Directions:
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Place the turkey tenderloins on the baking sheet; season each with ¼ teaspoon of salt and a grinding of pepper. Spread 1 Tablespoon of the mustard on each turkey tenderloin. Sprinkle each with 1 teaspoon of the dried herbes de provence as well. Pour the stock around the turkey tenderloins in the pan; bake in the preheated oven for 1 hour.
- In the meantime, make the sauce by heating the oil and melting the butter in a large saute pan over medium heat. Add in the garlic and cook for 30 seconds; next, add in the thawed artichoke hearts and the olives, along with ½ teaspoon of salt and a grinding of pepper. Saute for 5 minutes; add in the fresh thyme, the lemon juice and white wine; bring to a simmer then reduce the heat and cook for approximately 10 minutes or until the sauce is reduced by half.
- Slice the turkey and serve with some of the warm green olive-artichoke sauce.
Tagged: artichoke hearts, baked turkey, coarse grain mustard, fresh thyme, garlic, green olive-artichoke sauce, green olives, lemon juice, mustard-crusted turkey, turkey, turkey tenderloins, white wine, white wine sauce
Leave a Reply