Photo: Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe
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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By ray.barrett@sne...
Bristol Ct
on November 20, 2010
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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.
By williesweb_9438363
Galt, CA
on November 10, 2008
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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.
By mcr7_11278750
Bellevue, WA
on November 04, 2008
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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.
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