Crusted Turkey Tenderloin

Turkey, while delicious once cooked, needs a little love beforehand. Give your turkey tenderloins a delicious rub of...
Crusted Turkey Tenderloin

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Turkey, while delicious once cooked, needs a little love beforehand. Give your turkey tenderloins a delicious rub of honey, lemon, and spices. 

Ingredients

  • 1 Pound turkey tenderloins
  • Salt, to taste
  • Pepper, to taste
  • 2 Tablespoons honey mustard
  • 2 Tablespoons lemon zest
  • 2 Teaspoons rosemary
  • 2 Teaspoons oregano

Directions

Pre heat the oven to 350 degrees F.

Season the turkey with salt and pepper. Brush the honey mustard all over the turkey tenderloin, set aside.

Add lemon zest, rosemary, and oregano to a plate, mixed. Roll the turkey tenderloin in the mixture making sure it’s well coated.

Bake at 350 degrees for 30 minutes or until the thermometer reads 160 degrees.

Turkey Tenderloin Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Tenderloin Cooking Tip

For juicy meat, be sure to brine the turkey.

Turkey Tenderloin Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.