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Herbed Turkey Tenderloins with Jus
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- #74511
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons butter, at room temperature
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 turkey tenderloins
salt and pepper
1/2 cup chardonnay
1/2 cup chicken or turkey stock
directions
Preheat oven to 375 degrees F. In a small bowl mix butter with thyme, rosemary, and sage. Pat tenderloins dry with paper towels and place in a small roaster. Rub thoroughly with herbed butter on all sides. Season generously with salt and pepper on all sides as well. Place in oven.
Meanwhile, bring wine and stock to a boil then remove from heat. About ten minutes into the cooking time of the tenderloins, baste with the warm stock and wine mixture, adding all the liquid to the pan. Return to the oven for about another 10 minutes. Turkey is done when a thermometer reads 165 degrees F. Remove from oven and let sit for 5 minutes in the jus. Remove to cutting board and slice.
Strain remaining jus in the pan and remove any visible fat with a spoon or by running a paper towel across the surface. Serve turkey with jus.
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nutrition data
254 calories, 14 grams fat, 1 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
February 8, 2008
Taste wise, I loved it. Direction wise, I hated it. I don't know if it is because I live at 4500' altitude or if the directions were wrong. 375 degrees for 20 minutes did not work. I increased the temp to 400 after 30 minutes and doubled the time. I would like to make it again but not sure at what temp or how long.