Citrus & Herb Turkey Tenderloin

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 #WeekdaySupper. 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!

Yield: 4 servings

Citrus & Herb Turkey Tenderloin

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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

1. 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.