Ingredients
TENDERLOINS:
2 turkey tenderloins
½ cup chopped basil
½ cup chopped mint
½ cup chopped cilantro
½ cup chopped parsley
2 cloves crushed garlic
2 tsp dry mustard
1 lemon zest
¼ cup olive oil
1 tsp salt
½ tsp black pepper
AVOCADO DIP:
2 avocados
1 clove garlic
2 tbsp fresh lime juice
2 green onions
¼ cup cilantro
1 tsp ground cumin
SIDES:
Baby vine tomatoes
½ english cucumber
¼ red onion
Handful of fresh mint
1 tbsp rice wine vinegar
2 tbsps olive oil
Directions
- 1.Mix together the herbs, garlic, mustard, lemon zest, oil and salt and pepper. Add the tenderloins to the mixture and marinate for at least 4 hours. 2.Preheat the oven to 400°F. Place the tenderloins on a baking sheet lined with foil and bake for 15 to 18 minutes. Use a thermometer to ensure the turkey is cooked to 165°F. Cover with foil and let them rest for 10 minutes. 3.To make the avocado dip place the avocados, garlic, lime juice, green onions, cilantro, cumin and salt and pepper in the food processor and blend until smooth. Season with salt and pepper. 4.While the turkey is resting, place a vine of baby tomatoes on a baking sheet and sprinkle with olive oil, salt and pepper. Broil for 5-8 minutes. 5.Serve with a cucumber salad - seed and cut the cucumber, slice the red onion, toss together with oil, vinegar and fresh mint. For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer