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.
- 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
- 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.