Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 27
- Protein
- 49
- Cholesterol
- 135
- Sodium
- 1231
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.