Recipe courtesy of Robin Miller
Recipe courtesy of Robin Miller
Episode:
Creative Companions
Sage Pesto Crusted Turkey Tenderloin
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 34 mg
- Sodium
- 399 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 286
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 34 mg
- Sodium
- 399 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Coat a shallow roasting pan with cooking spray.
- In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
- Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
- Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired
