Turkey Tenderloin with Rosemary

1. 1

   Preheat the oven to 350F.

2. 2

   Lightly spray a large glass baking dish with cooking spray.

3. 3

   Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine.

4. 4

   Add the turkey, turning to coat.

5. 5

   Tuck the ends under for even cooking.

6. 6

   Bake for 20 minutes.

7. 7

   Turn over and bake for 20 to 25 minutes, or until the turkey registers 160F on an instant-read thermometer.

8. 8

   Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on.

9. 9

   Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165F).

10. 10

    Thinly slice diagonally across the grain.

11. 11

    Arrange the sliced turkey on a serving plate.

12. 12

    Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits.

13. 13

    Stir well.

14. 14

    Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through.

15. 15

    Pour the sauce over the turkey slices.

16. 16

    Substitute a 1-pound pork tenderloin for the turkey.

17. 17

    Roast for 20 to 25 minutes, or until the pork registers 150F on an instant-read thermometer, or is slightly pink in the very center.

18. 18

    Transfer the pork to a cutting board.

19. 19

    Let stand for about 10 minutes before slicing.

20. 20

    The pork will continue to cook during the standing time, reaching about 160F.

21. 21

    Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.

22. 22

    (Per serving)

23. 23

    Calories: 162

24. 24

    Total fat: 4.0g

25. 25

    Saturated: 0.5g

26. 26

    Trans: 0.0g

27. 27

    Polyunsaturated: 0.5g

28. 28

    Monounsaturated: 2.5g

29. 29

    Cholesterol: 70mg

30. 30

    Sodium: 58mg

31. 31

    Carbohydrates: 1g

32. 32

    Fiber: 0g

33. 33

    Sugars: 0g

34. 34

    Protein: 28g

35. 35

    Calcium: 19mg

36. 36

    Potassium: 355mg

37. 37

    3 lean meat

38. 38

    (Per serving)

39. 39

    Calories: 159

40. 40

    Total fat: 6.0g

41. 41

    Saturated: 1.5g

42. 42

    Trans: 0.0g

43. 43

    Polyunsaturated: 1.0g

44. 44

    Monounsaturated: 3.5g

45. 45

    Cholesterol: 74mg

46. 46

    Sodium: 62mg

47. 47

    Carbohydrates: 1g

48. 48

    Fiber: 0g

49. 49

    Sugars: 0g

50. 50

    Protein: 24g

51. 51

    Calcium: 13mg

52. 52

    Potassium: 475mg

53. 53

    3 lean meat

* Per serving · 4 servings · Values may vary.