This recipe is all about its flavorful Provençal sauce. A simple sauce that is very fragrant and that would work well not only with baked turkey, but also chicken, a skirt steak, pork or even shellfish. You start with minced garlic and sliced shallots and cook them in a touch of fruity olive oil. Next to the pan comes a diced tomato, fresh rosemary and dry white wine. To thicken and flavor the sauce, you then add in tangy Dijon mustard and briny capers. This sauce makes your entire kitchen smell marvelous, and transforms tender turkey tenderloins into a decadent weeknight dinner.
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Baked Turkey Tenderloins with a Mustardy Tomato-Caper Sauce
Ingredients:
- 2 turkey tenderloins (totaling around 1 lb.)
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 2 Tablespoons fresh rosemary, chopped
- 1 tomato, diced
- 1 Tablespoon capers, drained
- 1/2 cup dry white wine
- 1 Tablespoon Dijon mustard
Directions:
- Preheat the oven to 350 degrees. Arrange the tenderloins on a small baking sheet; sprinkle each with 1/4 teaspoon of salt and a grinding of black pepper. Bake for 35-40 minutes or until the internal temperature of each reaches 165 degrees.
- To make the sauce, heat the olive oil in a saucepan. Add in the garlic and shallots along with a pinch of salt and pepper. Cook for 2 minutes. Add in the rosemary and the tomato; cook over medium heat for an additional 5 minutes. Next, add in the wine to deglaze the pan. Reduce the wine by a third, then add in the mustard and the capers. The sauce will thicken as the mustard is combined into the sauce. Taste the sauce and adjust seasonings if necessary.
- Serve the sauce over slices of the cooked turkey.
Tagged: baked turkey, capers, Dijon mustard, garlic, mustard, mustard-caper sauce, Provencal, shallots, tomato-mustard sauce, tomatoes, turkey, turkey tenderloin, white wine, white wine sauce
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