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Turkey Tenderloin With Olives, Parsley and Lemon
Serves four
Cooking spray
One 1 1/2 lb. turkey tenderloin
Salt and freshly ground
black pepper to taste
2 tbs. Dijon mustard
1/2 cup finely chopped kalamata
olives
1/4 cup chopped fresh parsley
2 tbs. fresh lemon juice
2 tsp.
finely grated lemon zest
- Preheat the oven to 400 degrees F. Coat a roasting pan with cooking
spray.
- Season the turkey all over with salt and pepper and place in
the prepared pan. Brush the mustard all over the top and sides of the turkey.
Press the olives and parsley into the turkey, allowing the mustard to act as
glue. Squeeze the lemon juice and sprinkle the lemon zest over the turkey. Roast
until an instant-read thermometer inserted into the thickest part registers at
160 degrees F, 35 to 40 minutes. Let the turkey rest for 10 minutes before
cutting it crosswise into 1/2-inch-thick slices.
Recipe excerpted from Robin to the Rescue: Quick & Simple Recipes for
Delicious Home Cooking by Robin Miller (Taunton Press, 2008).
