herb paste + turkey tenderloin

Juicy, tender and oh, so flavorful!

For the first time in many days, we are all gathered here for supper and I want a cozy, comforting meal.  We're going to have an herbed turkey tenderloin, adapting a recipe from Ina Garten's book, How Easy Is That? I have many Barefoot Contessa cookbooks in our home library but I've made more recipes from this title than any other.  If you don't own it - peruse it the next time you are at your local bookstore.

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


Ingredients:
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

2 tenderloins,
rubbed with paste &
left to absorb flavor

Tips:
- 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.

Directions:

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!

divine dressing

divine dressing makes delicious dipping!

This dressing is ridiculously good.  Perfect for dipping crudites (like we did last night during our homage to Joe), for spreading on sandwiches, jazzing up wraps and makes a spectacular potato salad. It is one of my favorites and I hope that you will give it a try this holiday season.  The fresh herbs may seem extravagant - but they are worth it.  It will ensure that your 'make to take' crudites platter is the hit of the party!

Divine Dressing

adapted from "Crudites with Green Goddess Dressing" Bon Appetite, December 2010

Ingredients:

1 1/2 c mayonnaise

1/4 c chives, snipped

3 T tarragon, chopped

2 T basil, snipped

2 T champagne vinegar
  (my twist, called for white wine)

2 garlic cloves, peeled
  (originally called for 1 clove)

1 anchovy fillet

1 ripe avocado
  (ok without but so creamy with) 

Directions:

1. When I say 'snipped' above it is to refer to when I use my kitchen shears for ease but chopping with a knife will work well, also. 

2. Blend the mayo in your food processor with the next 6 ingredients.  Scrape down the sides to incorporate. Then gently pulse in the avocado. 

2. This makes enough for two generous crudites platters.  So I stash a cup in the fridge for later use on sandwiches, etc. It generally keeps in my fridge for a week.

3. Have fun designing your crudites platter.  This is a great project for the kids.  There are some great ideas on the internet ... and I'll post pictures of the ones we make from time to time.

Happy dipping!