Turkey tenderloins and rosemary potatoes
Succulent turkey tenderloins paired with savory rosemary potatoes create a wholesome and delicious meal. This recipe uses tender turkey breast, flavored with garlic, salt, and black pepper, and paired with golden, crispy potatoes seasoned with garlic powder and rosemary. Perfectly cooked in olive oil for added richness, and complemented by chicken broth and a splash of milk for extra tenderness. Enjoy a nourishing dish that's simple to prepare and irresistibly tasty!
- 30 Mar 2024
- Cook time 20 min
- Prep time 485 min
- 4 Servings
- 10 Ingredients
This recipe for Turkey Tenderloins and Rosemary Potatoes is a delightful and hearty meal that combines tender turkey breast with aromatic rosemary-infused potatoes. Perfect for a family dinner, this dish is both nutritious and delicious, featuring a blend of savory flavors that will leave your taste buds wanting more.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and dice the potatoes into small, even-sized cubes.
- In a large mixing bowl, toss the diced potatoes with 2 tablespoons of olive oil, garlic powder, dried rosemary, a dash of salt, and a dash of black pepper until evenly coated.
- Spread the seasoned potatoes on a baking sheet in a single layer.
- Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through the cooking time for even browning.
- While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season the turkey breast with a pinch of salt and black pepper.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the turkey breast to the skillet and sear it on each side for about 4-5 minutes, or until it develops a golden-brown crust.
- Once the turkey is seared, reduce the heat to medium and pour in the chicken broth and milk.
- Allow the mixture to come to a simmer and let the turkey cook for an additional 10-15 minutes, or until it reaches an internal temperature of 165°F (75°C).
- Stir occasionally to ensure even cooking and to prevent the milk from scorching.
- Once cooked, remove the turkey breast from the skillet and let it rest for 5 minutes before slicing it thinly.
- Serve the sliced turkey tenderloins with a generous portion of the rosemary potatoes on the side.
- Drizzle any remaining sauce from the skillet over the turkey slices for added flavor.
Tips:
- For best results, marinate the turkey breast in the chicken broth, garlic, salt, and black pepper for at least an hour before cooking to enhance the flavors.
- When cooking the potatoes, ensure they are evenly coated with olive oil, garlic powder, and rosemary for a consistent and rich taste.
- Consider using a meat thermometer to ensure the turkey tenderloins are cooked to a safe internal temperature of 165°F (74°C).
- To make the dish even healthier, use low-sodium chicken broth and opt for organic ingredients whenever possible.
- Serve the turkey tenderloins and rosemary potatoes with a side of steamed vegetables or a fresh salad for a complete and balanced meal.
Your exquisite Turkey Tenderloins and Rosemary Potatoes dish is now ready to be served. With its tender turkey, aromatic rosemary potatoes, and rich flavors, this meal is sure to be a hit with your family and friends. Enjoy this wholesome dish, and don't forget to savor each delicious bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 4.53g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 22% |
| Saturated 3.45g | 11% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 72mg | 14% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 12mg | 72% |
| Vitamin B6 1.21mg | 71% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.85ug | 36% |
| Vitamin C 44mg | 47% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 4.38ug | 4% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 2.34mg | 21% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 1260mg | 84% |
| Zinc, Zn 2.13mg | 19% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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