Tuesday, June 11, 2013

Lemon Turkey Tenderloin

I found some local, organic turkey breast tenderloins at the market and decided to cook them this way which turned out beautifully.  It was a very simple process of creating a marinade with Dijon mustard, fresh lemon juice, olive oil, lemon zest, thyme and garlic powder.  I let the turkey marinate for 20 minutes at room temperature and then placed them on a parchment lined baking sheet.  They went into a moderate oven for about 45 minutes and then allowed to rest for about 20 minutes.  This gave us a nicely flavored, perfectly moist piece of meat.  Our sides were oven roasted yams and broccoli.



Lemon Turkey Tenderloin
Makes 3-4 servings

1 (1 1/2 pound) turkey tenderloin
Salt and pepper to taste
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon lemon zest
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder

Cut tenderloin in half crosswise.  Sprinkle with salt and pepper.  In small bowl, combine remaining ingredients and mix well.  Spread over all sides of the turkey.  Cover and marinate at room temperature for 20 minutes, or refrigerate up to 24 hours.

When ready to eat, preheat oven to 350 degrees.  Place tenderloins on a parchment paper-lined baking sheet.  Roast turkey for 45-55 minutes, or until internal temperature reaches 155 degrees.  Remove from oven, cover with foil, and let stand 8-10 minutes before serving.


Slightly adapted from Busy Cooks

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