Sage Pesto Crusted Turkey Tenderloin

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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.

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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!!

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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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What has foodnetwork.com done with the shopping lists for Robin's show? They used to have both the game plan and the shopping list. Anyway, this recipe turned out moist and delicious. Will definitely be a keeper. I love Robin's shows and recipes.

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Robin, I wanted to let you know that I really enjoyed your recipe for the Turkey Tenderloin. Because of the seasoning, it had a great taste and the turkey tenderloin was also tender and moist. Can't wait to have the left over for dinner tonight. Thank you.

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I decided to take an easy recipe and make it easier - I used store bought pesto. So, the prep time was almost zero. I agree with earlier reviewers that it definitely took longer than the 30 minutes in the recipe to get up to temp - an extra 10 minutes for me. I also left the potatoes in while the turkey rested, and that got them full cooked. With the extra turkey, I made a turkey salad by chopping up the meat, mixing in a little mayo, and I added some craisins for good measure. With the pesto already in there, it made a delicious turkey salad sandwiche.

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This was a very easy recipe, and it came out better than I expected! It was very moist and very flavorful! I substituted parsnips for the potatoes, and I parboiled them before I put them in the roasting pan. I am going to make it again using pork tenderloin.

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I will never make this again. I followed the recipe exactly and had poor results. The red potatos were not cooked after the specified time and I had to microwave them, the sage COMPLETELY overpowered this dish...close to inedible!

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This was tender and moist and everyone loved it---even my husband who doesn't like white meat! The only changes I made were to use hazelnuts instead of pignoli's (didn't have any on hand and we had to cook a bit longer to achieve the 160 temp....definitely one of Robin's better recipes!

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This was very good and a super way to "fancy-up" turkey. Slice it up cold, add a few slices of tomatoe fresh from the garden, dab of mayo...OH MY! Makes one SPECTACULAR sandwich!