Baked Turkey Loin With Potatoes Recipes

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ROASTED TURKEY TENDERLOIN WITH RED POTATOES



Roasted Turkey Tenderloin With Red Potatoes image

Make and share this Roasted Turkey Tenderloin With Red Potatoes recipe from Food.com.

Provided by Trixie 2008

Categories     Lactose Free

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon olive oil
1 (1 1/2 lb) turkey breast tenderloins
sea salt and pepper
1 lb baby red potato, quartered
1 shallot, chopped
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon fresh tarragon leaves, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
  • Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
  • Sprinkle your chopped shallots over the potatoes.
  • In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
  • Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.

TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY



Turkey Tenderloin with Roasted Vegetables and Gravy image

Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.

Provided by Heather

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 pound new potatoes (quartered)
3 large carrots (sliced into thick coins)
2 tablespoons olive oil (divided)
1 1/4 teaspoons salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon dried thyme
1 1/2 pounds turkey tenderloin
1 teaspoon poultry seasoning
12 ounces fresh green beans (ends trimmed)
1 clove garlic (minced)
2 tablespoons butter
1/2 small onion (minced)
1 clove garlic (minced)
2 tablespoons all purpose flour
1 cup chicken broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt (to taste)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
  • Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
  • In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
  • Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
  • Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
  • In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
  • Add flour and stir to coat onions and garlic. Cook for one minute.
  • Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
  • Remove pan from heat. Season with salt to taste.

Nutrition Facts : Calories 455 kcal, Carbohydrate 36 g, Protein 45 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 1301 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH



Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

BAKED TURKEY TENDERLOIN



Baked Turkey Tenderloin image

Make and share this Baked Turkey Tenderloin recipe from Food.com.

Provided by Random Rachel

Categories     Turkey Breasts

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 lbs turkey breast tenderloins
1/4-1/2 cup butter
2 tablespoons cajun seasoning (optional)
1 small onion, sliced
2 carrots, sliced
2 potatoes, diced
aluminum foil

Steps:

  • In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
  • Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
  • Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top.
  • Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.

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