Delicious and moist turkey tenderloins, cooked in one pan with asparagus and roasted potatoes. Served with a pomegranate peach chutney to make a robust, flavorful dish.
1 tablespoon extra virgin olive oil
2 (1.5 lbs) turkey tenderloins
Himalayan pink salt & black pepper
2 tablespoons tarragon
5 medium red potatoes, cubed
1 bunch asparagus, chopped in half
1 cup dry white wine
1 cup low sodium chicken broth
2 tablespoons apple cider vinegar
Pomegranate Peach Chutney (see recipes)
Preheat oven to 400 F.
Add cubed potatoes and asparagus to a large baking dish, toss with salt, pepper, 1tbs tarragon and EVOO.
Season all sides of tenderloins with salt and pepper. Place in baking dish in the middle of the potatoes and asparagus.
In a small bowl, combine vinegar, wine, broth and tarragon. Pour mixture over turkey.
Roast for 45 minutes, until turkey is 160 F. Let turkey rest for 10 minutes before slicing.