|Juicy, tender and oh, so flavorful!|
In the original recipe, she calls for a turkey breast and we've made it that way before. It is a wonderful weeknight meal and yields leftovers for classic turkey curtain calls - sandwiches, noodle soup, etc. But tonight we'll roast two tenderloins and serve them with a pear salad, corn saute and biscuits. To see Barefoot Contessa's original recipe, click on the link at the recipe title below. Ina's mixture (essentially, I double it) makes this so special - my kids devour it!
Ina's Herb Paste + Turkey Tenderloins
adapted from Ina Garten's Herb-Roasted Turkey Breast
6 cloves of garlic
3 (6" or so in length) stems of rosemary
3 (4" or so in length) stems of sage
4 (4" or so in length) stems of thyme
1 1/2 T dry mustard
2 t kosher salt
1 t freshly ground black pepper
juice of 1 lemon
1/4 c evoo
2 turkey-tenderloins, approximately 1 lb each
rubbed with paste &
left to absorb flavor
- Tailor the garlic to your crowd - feel free to use fewer cloves if your group doesn't love it like we do!
-You can do the chopping by hand rather than the food processor. Just do a rough mince and combine in a bowl to make the paste.
- I think this paste would be wonderful on fish, chicken or pork as well.
1. Put the garlic into the bowl of your small food processor.
2. Pick the leaves from the stems of all three herbs and add to the processor with the dry mustard, salt and pepper. Blitz and drizzle in the juice and evoo. You may have to scrape down the sides to get a uniform paste
3. I made this in the morning and rubbed it on the tenderloins an hour or so in advance.
4. This would be great on the grill but tonight we're using our oven. We roasted 2 tenderloins, approximately 1 lb each, at 375 degrees for 30-35 minutes. Recommended internal temperature for turkey is 160 degrees; we pull it out at 155 and let it finish cooking while it rests. 10 minutes later we slice and serve!