Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth
Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 86g of protein, 9g of fat, and a total of 705 calories. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It will be a hit at your Thanksgiving event. If you have apple cider vinegar, tarragon leaves, turkey tenderloins, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.
Instructions
Preheat oven to 400 degrees F.
Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
In a small bowl, combine wine, broth, vinegar, and tarragon.
Pour mixture over turkey.
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.
Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top.
Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.