Rosemary Garlic Turkey Tenderloin

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Posted by in Recipes on May 17, 2020 . .

Turkey isn't just for the holidays and this recipe is so tender and scrumptious while taking just an hour (much less time than the full bird!) We top it with our yummy Cranberry Orange Chutney for the finishing touch.

2 lb boneless turkey breast tenderloin
4 TBSP Olive Cart Slow Roasted Garlic Oil
1 TBSP Olive Cart Rosemary Garlic Explosion seasoning
1 tsp Dried Thyme
1 tsp Dried Oregano
Salt and Pepper, to taste
1 medium onion
1 1/2 cups chicken broth
Olive Cart Michigan Cranberry Orange Chutney

Preheat oven to 325 degrees. Spray a roasting pan fitted with rack generously with a nonstick cooking spray.

Drizzle turkey tenderloins with 2 TBSP of the garlic oil. Sprinkle with all seasonings and press into the meat. Place tenderloins on to baking rack. Peel and cut onion into 1/8 sections and place around tenderloins. Drizzle remaining 2 TBSP of Garlic oil over all. Pour chicken broth around the sides to cover bottom of roasting pan. Cover loosely with aluminum tent. Bake in oven for 50 to 60 minutes, until meat thermometer  into center of tenderloin registers 165 degrees. HINT: Do not open oven until 50 minutes have passed to assure the most delictably tender turkey.

Remove from oven and allow to rest for at least 5 minutes before slicing. Top each serving with a heaping tablespoon of our Michigan Cranberry Orange Chutney for the perfect compliment. We serve it with sliced bell peppers and onions sauteed in our Basil Leaf olive oil. But your side options are limitless.

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