|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple recipe, but a highly effective one. The combination of mustard, lemon, thyme, and garlic is delicious. It transforms plain old turkey into something worthy of serving to company.
- 1 (1 1/2-pound) turkey tenderloin
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon garlic powder
Gather the ingredients.
Cut the turkey tenderloin in half crosswise. Sprinkle with salt and pepper.
In a small bowl, combine the Dijon mustard, lemon juice, olive oil, lemon zest, dried thyme leaves, and garlic powder and mix well. Spread this mixture over all sides of the turkey.
Cover and marinate at room temperature for 20 minutes, or refrigerate up to 24 hours.
When you're ready to eat, preheat the oven to 350 F.
Place the tenderloins on a parchment paper-lined cookie sheet with sides.
Roast the turkey for 45 to 55 minutes or until the internal temperature registers 160 F using a meat thermometer.
Remove the turkey from the oven, cover with foil, and let stand for 8 to 10 minutes before slicing to serve. The temperature will rise to 165 F during standing time.
Serve and enjoy!
- Make sure not to skip the step where the tenderloin rests. When you put it in the oven, the heat causes the cells to contract, squeezing the liquid out and away from the heat, toward the center of the piece of meat. If you sliced it right then, all that liquid would come sloshing out onto your cutting board. But if you wait a few minutes, the meat cools slightly and the muscle fibers relax. They unclench, allowing the juices to redistribute throughout the meat. Those cells soak it right back up. This results in a more tender and juicy piece of meat.