Almond Encrusted Turkey Tenderloin With Herb Pesto Recipes

SAGE PESTO CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Coat a shallow roasting pan with cooking spray.
• In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
• Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
• Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired

ALMOND-HERB PESTO

Steps:

• Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.

MAPLE GLAZED TURKEY TENDERLOIN WITH ALMOND SLIVERS

Steps:

• Preheat oven on the broiler setting. Broil tenderloins 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through.
• In small sauce pan, brown 1 tablespoon of butter. Add in 1 cup of maple syrup and heat until warm.
• Plate slices of tenderloin, drizzle syrup on top and cover with a sprinkle of almond slivers.
• Serve!

ALMOND CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 250 degrees.
• Pulse 1/3 cup almonds in mini food processor until finely ground. Transfer to a shallow dish and stir in panko. Roll tenderloins in almond-panko mixture to coat.
• Heat oil in a saute pan over medium-high heat, 2 minutes. Sear tenderloins until golden, about 5 minutes. Flip and saute until meat registers 160 degrees on an instant read thermometer, about 5-8 minutes more. Remove tenderloins from pan, transfer to a baking sheet, and keep them warm in the oven. Return pan to heat.
• Whisk sherry and flour together to form a slurry.
• Deglaze pan with broth, scraping up browned bits from bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute to eliminate flour taste, then simmer to thicken slightly. Stir in butter until melted, then add almonds. Season to taste with salt and pepper. Garnish with parsley.

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE

Steps:

• Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
• Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.

HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing. Enjoy :).