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Roasted turkey tenderloin with new potatoes and tarragon broth

  • 4servings
  • 40minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, E, P
MineralsNatrium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 15ml olive oil

  2. 2 (750g) turkey tenderloins

  3. Salt and ground black pepper

  4. 1kg new red potatoes or baby red potatoes, quartered (if bigger, cut into 5cm pieces)

  5. 2 shallots, chopped

  6. 250ml dry white wine

  7. 250ml reduced-sodium chicken broth

  8. 30ml apple cider vinegar

  9. 2 tbsps chopped fresh tarragon leaves

  10. 4 tbsps shop bought peach, cranberry or mango chutney

Instructions Jump to Ingredients ↑

  1. Roasted turkey tenderloin with new potatoes and tarragon broth 1) Preheat oven to 200 degrees C.

  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 71 degrees C.

  5. Let turkey rest 10 minutes before slicing crosswise into 1cm thick slices.

  6. 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.

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