Roasted Turkey Tenderloin

Name: Roasted Turkey Tenderloin
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 1 package Cargill® Garlic and Herb Turkey Tenderloins (2 whole tenderloins); 2 tbsps oil divided; 1 small onion finely chopped; 2 tsps flour; 1 cup low-sodium chicken broth; 1 tbsp lemon juice; 2 tsps butter; Salt and pepper to taste; Roast carrots, to serve; Mashed potatoes, to serve

Drizzled with a lemon butter pan sauce and enjoyed with roasted carrots and mashed potatoes, Cargill® Garlic and Herb Turkey Tenderloins make for a comforting, family-friendly meal any night of the week.

10m

PREP TIME

30m

COOK TIME

10

INGREDIENTS

Servings: 4

Ingredients

1 package Cargill® Garlic and Herb Turkey Tenderloins (2 whole tenderloins)
2 tablespoons oil, divided
1 small onion, finely chopped
2 teaspoons flour
1 cup low-sodium chicken broth
1 tablespoon lemon juice
2 teaspoons butter
Salt and pepper to taste
Roast carrots, to serve
Mashed potatoes, to serve

INSTRUCTIONS

1 Preheat oven to 425°F. Heat 1 tablespoon oil in 12-inch oven-proof skillet on medium-high heat. Add turkey to pan; cook until browned on all sides, about 5 to 7 minutes.
2 Transfer pan to oven and roast turkey until internal temperature reaches 165°F, about 10 to 15 minutes. Remove pan from oven and transfer turkey to a cutting board; tent with foil.
3 Return skillet to stovetop (Hold pan handle with an oven mitt!). Heat remaining 1 tablespoon oil in skillet on medium heat. Add onion; cook and stir until softened, about 2 minutes. Stir in flour; cook and stir 30 seconds. Increase heat to medium-high. Whisk in broth and lemon juice. Simmer until thickened, about 2 to 3 minutes. Remove from heat and stir in butter. Season to taste with salt and pepper.
4 Slice turkey tenderloin and serve with a side of roast carrots and mashed potatoes, drizzled with pan sauce.