Roasted Turkey Tenderloin with New Potatoes & Tarragon Jus
Kimberly Smith
Complement this main course with a side of baby spinach salad and balsamic vinaigrette.
ingredients
- 1 1/4 lbs turkey tenderloin
- salt and pepper to taste
- 2 lbs small red potatoes, quartered
- 2 shallots, chopped
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 2 tbl cider vinegar
- 2 tbl chopped fresh tarragon
directions
- 1
Preheat oven to 400. Coat roasting pan with cooking spray.
- 2
Season turkey with salt and pepper and place in prepared pan. Arrange potatoes around turkey and spray them with cooking spray and season with salt and pepper. Sprinkle shallots over potatoes.
- 3
In small bowl, combine wine, broth, vinegar and tarragon. Pour mixture over turkey and roast, basting once or twice, until thermometer reads 160F, about 35 minutes. Let turkey rest 10 minutes. Slice into 1/2-inch thick pieces and arrange on platter with potatoes. Serve with reserved pan juices.
Source: Robin M
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