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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

1. Preheat the oven to 400 degrees F. Coat a roasting pan with cooking spray.
2. 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).