This was my first experience with turkey tenderloins - and it made for a delicious Christmas Eve dinner. It was succulent and flavorful from its slow cooking on a bed of leeks, rosemary, and Granny Smith apples with a sprinkling of thyme. The hour it took to roast gave me plenty of time to set the table and saute the sweet potatoes and brussels sprouts we had as sides. This is definitely a keeper and I look forward to making it again.
2 turkey tenderloins, about a pound each, rinsed and patted dry
1 cups thinly sliced white of leeks
1/2 cup chicken broth
1 T. white wine or herb vinegar
a 5" sprig of fresh rosemary
1 Granny Smith apple, not peeled, sliced
2 T. olive oil
1 t. thyme
salt and pepper
Preheat oven to 325F.
Sprinkle the leeks, apple slices, and rosemary in the bottom of an ovenproof casserole. Drizzle the vinegar and chicken broth on top.
Set the turkey tenderloins on top of the leeks and apples.
Sprinkle the turkey with salt and freshly cracked pepper, the olive oil, and the thyme. Cover with foil.
Bake in a 325F oven for one hour.
Uncover the turkey and remove tenderloins. Pour the juices into a blender, then scrape the leeks and apples into the blender and puree - remove the rosemary sprig before pureeing.
Put the tenderloins back in the casserole and cover with the foil, then let the turkey rest for 15 minutes.
Cut the turkey into medium thin slices and top with the leek and apple sauce.
I served this with sauteed sweet and white potatoes in olive oil, thinly sliced brussels sprouts sauteed in a little oil and water, and an arugula salad. Delicious!!