Herb-Crusted Turkey Tenderloin
This recipe was a pure work of my imagination. While turkey gets a good rep for being a healthy lean kind of meat, unless you are cooking the full bird, the flavor can be quite dull.
And since herbs can perk up any meat, I experimented with a few combinations, to add the zing and freshness, as well as saltiness to the meat.
The result is a fragrant, delicious dinner, which is easy to make and even easier to enjoy.
Serves 2
Ingredients:
- Turkey tenderloin - 1 pound
- Flat-leaf parsley, 1 cup chopped
- Fresh basil, 1 cup chopped or 2 tbsp paste basil (such as "Gourmet Garden")
- 1/2 jar of capers
- Juice of 1/2 lemon
- 3 cloves of garlic minced
- 1 tbsp tomato paste
- Coarse salt
- 2 tbsp olive oil
Directions:
1. Season turkey tenderloins with salt and pepper, cut in 2-inch pieces and brown on a skillet with olive oil for 5 minutes, don't cook all the way.
2. Mix the greens together: chopped parsley, basil, capers, garlic, tomato paste, lemon juice and salt. Mash and mix together well.
3. Heat the oven to 375.
4. Place the tenderloins on a small cooking sheet. Place a tablespoon of the herbed mixture on each piece and spread generously. Cook at 375 for 20 minutes.
Enjoy with rice, or any other side, such as this Chive Quinoa.
