Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

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
Directions

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.1 28
This was horrible!  The turkey was bland and the potatoes were raw!  I definitely had to doctor the sauce.  And what to do with the chutney....I definitely should have read the reviews!  I usually do - I guess I was in a rush. I will NOT be making this again.<br /> item not reviewed by moderator and published
TERRIBLE!!!! I think whoever came up with this recipe just wrote it and never actually made it. Simple recipes like this should be foolproof. This dish is under seasoned, the potatoes come out RAW and there is no mention as what to do with the chutney. Fortunately, I rescued the dish by using my pressure cooker after the oven. (4 min @ high) item not reviewed by moderator and published
I would have to agree with other reviewers. The turkey was moist, however, I diced the potatoes very, very small. Having done this, I still had to cook them for 1 hour and they were al dente. I will not be trying this recipe again. item not reviewed by moderator and published
I made this last night and it was OUTSTANDING !!!!!!!!!!! AS LSKarhan's review pointed out -- YOU Need to FIRST SEAR the turkey breast in a preheated sautéed pan with olive oil -- the key to success is making sure you have a smoking hot sauté pan with oil and season with PLENTY OF SALT &amp; PEPPER !!!! People are ALWAYS skimpy with their seasonings and that's why they have a bland dish!!!! I used very small red potatoes and Yukon good potatoes. I sliced them in half and tossed them in a bowl with olive oil salt &amp; pepper, shallots &amp; finely chopped rosemary ! I then placed them around the turkey breast ! I used 1/2 cup chicken broth and 1/2 cup white wine and 2TBSP white wine vinegar and poured it over the beautifully browned turkey breast. I wish I could show you a picture. It was gorgeous . I checked the dish after 30 minutes and the potatoes were already done so I removed them and cooked the turkey 10 more minutes . The potatoes were perfect and some had a nice golden crust item not reviewed by moderator and published
I also followed the recipe to a tee.Was not good at all, to much broth and did not say what to do with chutney.Had to but in trash. item not reviewed by moderator and published
I used chicken breasts and rosemary and tyme since I didn't have any tarragan. I also added carrots. It was so easy to put together. Tasted great! I made extra chicken so I can make chicken salad sandwiches with the left overs. Great, easy recipe. Oh, I did one more thing. I set the roaster under the broiler for a few minutes to brown the tops. item not reviewed by moderator and published
Like many of the other reviewers I found this recipe a bit off. The cooking times for the turkey and the potatoes were out of synch and the both tasted a little subdued. I used free range chicken breasts because our store was out of turkey. The chicken was extremely moist and juicy, but was a bit bland. Cooking time was 30 minutes to done for the chicken. The potatoes were al dente and needed more coking time. I will make this again, but I will sear the chicken in chopped onion in a hot pan, then deglaze the pan with Marsala wine. Instead of using white wine for the broth I will use the Marsala and a red wine vinegar. I think the addition of the red wine will give the recipe the punch that it needs while still keeping the chicken/turkey moist. I think that the potatoes should just be done separately and combined at the end when ready to serve. item not reviewed by moderator and published
Used full recipe for the meal, turkey was tender and juicy and the potatoes were done. I needed extra salt and pepper the first night but it was still tasty. But when reheated for leftovers all the flavors have soaked in and no extra seasoning needed, it was wonderful! item not reviewed by moderator and published
I had watched Robin cook this on her show and one thing not mentioned in the recipie is she actually seared the Turkey in the roasting pan with some olive oil prior to adding the potatoes, shallots, and broth. After reading the reviews, I was hesitant to try this, but I really wanted to see how the broth tasted. So, I used boneless - skinless Turkey breasts - seared them off in a pan with olive oil then added them to the caserole dish and followed the rest of the recipie until the end. After 20 minutes in the oven - I took the Turkey out and placed it on a plate and covered with aluminum foil. Then I drained the broth out of the caserole dish and put it in a sauce pan on the stove and let simmer for 30 minutes to reduce and thicken. I placed the potatoes back in the oven without the broth and let finish roasting. When I took the potatoes out of the oven, I added the turkey back into the hot caserole dish and let them re-warm. I served the broth - now almost a gravy as a side and the dish was really good. I liked the flavor of the Tarragon broth and the Turkey was not dry and the potatoes were done just right. I agree the recipie as written needs some help, but ultimately, it was a good dish! item not reviewed by moderator and published
First I could not find turkey tenderloins that were not already marinated. I had to go to a butcher and they didn't have them either. I had to buy a whole turkey breast. So I wasted $23.00 on that. I then trimmed the tenderloins myself. I then followed the recipe to a tee. I had to take the turkey out of the pan to brown them after already having them overcooked. The potatoes were raw and there was no flavor. Turkey was dry and I have never in my life made a dry turkey. item not reviewed by moderator and published
I concur with this reviewer. This recipe is TERRIBLE!!! The potatoes come out almost uncooked, plus the recipe does not say what to do with the chutney. I fixed it by dumping everything into a pressure cooker for 4 minutes on high pressure. item not reviewed by moderator and published
Thank you so much for suggesting the searing, and your enthusiasm. I love the sear and I'm so glad we could make this. Thank you! item not reviewed by moderator and published
You should host the program!!!! Great tips!! Thank You!! item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving