Citrus & Herb Turkey Tenderloin
Sometimes I think about how much money I spend on fresh herbs and shudder. The fact is, they’re very expensive, and it’s hard to use them all up before they get old and slimy. While I’d love to grow my own herbs, the reality is I don’t have much luck with anything other than basil. I can’t even keep a thyme plant alive longer than a week. Any amount of “green thumb” in my genes begins and ends with jade plants and cacti.
All of that being said, the flavor of fresh herbs is something I can’t resist. While I grew up eating dishes made with mainly dried herbs (and still have a spice drawer full of ‘em), once you start falling in love with fresh herbs, it’s hard to go back to the dark side. I find that I get the most bang for my buck with thyme and rosemary – both pack a big flavor punch, can be used to season a variety of proteins and vegetables, and last a decent amount of time as far as refrigerated herbs go.
I very rarely splurge for tarragon, but I made an exception for this fancy-feeling but simple weeknight meal. Lean turkey tenderloin is a quick-cooking and healthy protein. I simmered it with some chicken broth, orange juice and zest, sun-dried tomatoes, and those fresh herbs that I love so much. Serve with a side salad and some brown rice or potatoes, and you’re all set!
Citrus & Herb Turkey Tenderloin
Yield:
4 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless turkey tenderloins, cut lengthwise in half
- 4 garlic cloves, minced
- 3/4 cup chicken broth
- 1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained
- 1/4 cup fresh orange juice
- 2 teaspoons orange zest
- 1 teaspoon coarsely chopped fresh tarragon
- 1/2 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In large skillet, heat oil over medium heat until very hot. Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute. Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165 degrees F. Stir in orange zest, tarragon, rosemary, salt and pepper.
This is something I’m going to have to make. It sounds really good, and it’s easy enough that even I can cook it.
Oh yes Dan, it’s SO easy! I would suggest picking up a meat thermometer for this if you don’t already have one. Turkey is one thing you just don’t want to overcook 🙂
So worth the splurge!!
I’m glad you agree, Betsy 🙂
This looks fantastic and I ADORE fresh tarragon… yum!!!
Thanks so much, Di! I agree – tarragon is worth the splurge!
Maybe it’s THYME to take a horticulture class.
So I can grow some “Thyme: The Courage Herb”?