Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe

Name: Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Place oil in a large baking dish.
3
Season turkey tenderloins all over with salt and black pepper and place in baking dish.
4
Arrange potatoes all around turkey and turn to coat with oil.
5
Season potatoes with salt and black pepper.
6
Arrange shallots over potatoes in pan.
7
In a small bowl, combine wine, broth, vinegar, and tarragon.
8
Pour mixture over turkey.
9
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.
10
Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top.
11
Serve spinach on the side.
12
Reserve remaining turkey and potatoes for additional meals.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

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