Ingredients

1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch
pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tablespoons store bought peach, cranberry or mango chutney

Instructions

Preheat oven to 400 degrees F.

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.
In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least
160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick
slices. 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.