Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes
- 2 turkey tenderloins (about 1 pound each)
- Salt and freshly ground black pepper
- 2 teaspoons ground cumin
- Olive oil
- 2 large sweet potatoes, peeled and cubed (2-inch pieces)
- 2 ripe mangoes, peeled and flesh sliced from seed
- 1/2 cup fresh mint leaves
- 1/4 cup fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh ginger
- 1/4 cup plain yogurt
Preheat oven to 400 degrees F.
Season turkey tenderloins all over with salt, black pepper and cumin.
In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
Reserve remaining turkey for Thai Turkey and Rice.
Recipe courtesy Robin Miller, 2007
Recipe courtesy of Robin Miller