Photo: Sage Pesto Crusted Turkey Tenderloin Recipe
Ingredients
- Cooking spray
- 2 cups loosely packed fresh sage leaves
- 1/2 cup pine nuts, lightly toasted in a dry skillet for 3 minutes
- 1/3 cup olive oil, plus extra if needed
- 4 garlic cloves, peeled
- 3 tablespoons grated Parmesan
- 2 turkey tenderloins, about 1 pound each
- 8 small red potatoes, halved
- Salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Coat a shallow roasting pan with cooking spray.
In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired
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By LemonLaura
Akron, OH
on April 30, 2011
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The sage pesto is delicious, however I felt it developed a bitter taste during baking. It could have been my sage. I'll definitely try it again, maybe reserve the pesto to serve as a sauce.
By jsikora74_12810152
Homer Glen, 52
on April 16, 2010
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In the episode, Robin used 1 cup parsley + 1 cup sage, instead of the 2 cups of sage in this written version. I did it the way she did in the episode, & I thought it came out delicious. The topping kept the tenderloin very moist. I think this recipe is a keeper!!
By gsdirks60_12402239
Folsom, 43
on January 06, 2010
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This was fantastic. I used one white potato and one sweet potato. The pesto was great. Other than having to get the blender out to puree the pesto it was a cinch.
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