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.


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    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.
    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 & 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 & pepper, shallots & 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
    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.
     
     
    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.
     
    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.
    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!
    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!
    You should host the program!!!! Great tips!! Thank You!!
    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.
    Don't waste your time or money! I followed this recipe to a tee, and every aspect of this dish was awful. The turkey was overcooked, the potatoes were hard because they were not cooked enough and the broth was terribly bland. I ended up ordering a pizza while my dogs enjoyed this dish.
    As is, this is definitely not something for the favorites folder. As others have stated, the cooking instructions are all off - the potatoes need a good hour in the oven, while 40 minutes was a bit much for the turkey. Also, found the turkey somewhat bland, good thing I had the chutney on hand for some flavor. If I do try again, I will adjust the cooking times and try with rosemary and garlic instead.
    I thought this looked like a tasty meal, so I read the recipe and noticed, as others have mentioned, that there was no method on how to use the chutney. So, I spread the 4 TBS onto the turkey before roasting. When it came time to serve, I placed more chutney in a pretty bowl on the table so everyone could take some for their turkey. After reading comments on the potatoes, I decided to do as one person did and pre-roast the potatoes, I added carrots too. Roasted with olive oil, salt & pepper, 20 minutes. I also seared the turkey in a pan over high heat to brown it before placing in the roaster, added the potatoes, carrots, et al. Turned out very nice with several adjustments.
    This recipe has just the right blend of ingredients. None overpowered the other. The turkey was juicy and tender. Next time I will add more vegetables to the dish. My entire family loved it as there was nothing left for another meal.
    The turkey was ok, the potatoes were fabulous, but there is no way that 1.5 pounds of turkey serves four people twice (one tenderloin for this recipe, one saved for turkey salad served later in the week). Perhaps if the tenderloins were 1.5 lbs each which I was unable to find at my grocer.
    I didn't see the show and followed the directions as written. It was more like poached turkey with raw potatoes. It had little flavor, the turkey was dry and the potatoes were hard. The recipe doesn't mention where to add the chutney. Sounded like a good combination of ingredients, but not well put together.
    Very good. Directions should state that turkey and potatoes should be turned to prevent sticking. Also turkey should be brown before cooking. Very tasteful.
    this turkey recipe is very tasty and moist
    I think this recipe has potential, but written as-is was awful. After 40 minutes at 400 degrees, the potatoes were still rock hard. The turkey needed to be browned beforehand, it looked very blah as a finished product.
    I made this today and it was quick and easy. On the show, Robin browned the meat before putting it in the oven. The recipe did not say this but I followed the show and browned. I am glad I did as I think it added some great flavor. I also put the shallots in the pan to carmelize a bit before I put the liquid in. In the end, this had terrific taste. I did not have potatoes on hand so just left them out. I will make this again.
    Where in the recipe does it say to add the chutney(of whatever flavor)?
     The turkey is dried out and inedible, the potatoes are not cooked through. The recipe states 400 degrees for 40 minutes, rest 10 minutes, given time for individual ovens this wasn't even close.
     I have never thrown out an entire dinner into the garbage pail.
    Sorry, I love Robin Miller's show, but this recipe didn't turn out well at all for me. The turkey was bland and tough with a weird taste and the potatoes didn't cook all the way. Maybe I didn't follow the recipe correctly!
    Made this receipe just as described. It was good and we enjoyed it but it needed a little something to make it great. I will try it with a touch or nutmeg next time.
    this was wonderful
    This was an easy and delicious meal. As my husband said to me while devouring his, "these dishes you've gotten from your TV recipes have been awesome! Not a "so-so" one in the bunch! Though, I do believe next time I will add more Tarragon to the Turkey.
    Fine week night meal. I added carrots and onion wedges instead of the shallots and just made enough for one meal. Used thyme and rosemary instead of tarragon.
    We tried this wonderful recipe the following evening and it was delicious -quick and easy. I had all of the ingredients on hand with the exception of the Tarragon - I used Rosemary instead. Robin you are wonderful - I hope to see your show in prime time
    very easy and clever way to use tarragon!!
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    This recipe is featured in:

    Top Turkeys for Thanksgiving