A few days ago, Scott mentioned that he picked up a couple of turkey tenderloins at Festival Foods, our favorite local grocery haunt.
This revelation non-plussed me to some degree – likely because we seldom prepare turkey outside of holidays, not to mention that I wasn’t even aware that turkeys had a tenderloin.
What is Turkey Tenderloin?
Turkey tenderloin is made up of the long and tender white strips of meat that lie beneath the breasts of the turkey.
Because this part of the turkey is from underused muscle, it is super tender and perfect for the dinner table.
Scott makes recipes all the time, and so when he mentioned what he was making I didn’t think much of it.
Until the aroma hit me.
Suddenly, I became interested.
It was a special sensation. It was holiday; it was savory, it was warm.
This turkey tenderloin recipe that Scott put together is a good example that better eating doesn’t have to come at the expense of good taste and satiety.
The principle spices he used for this were rosemary and sage, but only because these were among the spices in our inventory.
Thyme would have been a great fit, poultry seasoningwould have been good, along with any variety or combination of savory flavors.
The point here, as Scott does so well time after time, is to use what you have.
With a little imagination and a little hunger, it’s amazing the things that will come to mind and ultimately end up on your dinner plate.
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Roasted Turky Tenderloin
- Roasting pan with cover
- 24 oz Turkey tenderloin
- 1 tbsp Dried sage
- 1 tbsp Dried rosemary
- Fresh ground pepper to taste
- Preheat the oven to 350 and then season both sides of the turkey tenderloin with dried sage, rosemary, salt and pepper, to taste.
- Place the prepared turkey tenderloin in a roasting pan and cover and then roast for approximately 40 minutes or until the juices run clear. Take out of roasting pan and place on cutting board.
- Tent with aluminum foil and all the roastged turkey tenderloin to rest for 5 to 10 minutes before slicing. Slice the tenderloin into 1 1/2 to 2 inch slices and serve.