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Pomegranate Turkey Tenderloin

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


  • 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.

  • Enjoy!

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