Turkey: Turkey Tenderloins w/ Rosemary
Source of Recipe
the Low-Salt Cookbook
List of Ingredients
1 pound turkey breast tenderloin, all fat removed
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary (or 1 tsp dried and crushed)
1 teaspoon lemon juice
1 medium clove garlic, minced
3/4 teaspoon no salt added lemon pepper
1/4 cup chicken stock (low salt)
1 tablespoon dry white wine (or chicken broth) Recipe
Preheat oven to 350ºF. Rinse turkey and pat dry with paper towels. Set aside. Spray a 12x8 in ch glass baking dish with cooking spray. Combine oil, rosemary, lemon juice, garlic and lemon pepper in baking dish. Roll turkey in mixture, coating well. Tuck ends under.
Bake for 20 minutes. Turn over and bake for another 20-25 minutes, or until turkey registers 170 degrees on a meat thermometer. Transer turkey to a cutting board, retaining liquid in baking dish and leaving oven on. Let turkey stand for 5 minutes. Thinly slice turkey diagonally across the grain.
Meanwhile, add broth and wine to liquid in baking dish, scraping bottom and sides of dish and stirring until well blended. Return dish to oven for 3-4 minutes, or until broth is heated throughout. Pour over turkey slices.
Note: can substitute 1 lb. pork tenderloin for the turkey and cook as directed. Before removing ti from the oven, make sure the pork registers 160 degrees for medium or 170 degrees for well done on a meat thermometer.
|
Â
Â
Â
|
member logon
