Easy Turkey Tenderloin
This easy turkey tenderloin is oven baked with vegetables, white wine, and broth for a tender, juicy dinner that comes together with minimal prep.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil plus more for coating
- 1 cup carrots sliced (1/4-inch)
- 1/2 cup yellow onion thinly sliced
- 1/2 cup sweet red pepper
- 1 pound turkey tenderloin
- salt and pepper to taste
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary crushed
Instructions
- Preheat the oven to 400°F and lightly coat a large baking dish with olive oil.
- Add the sliced carrots, onion, and red pepper to the dish. Drizzle with olive oil and toss to coat, then spread them out in an even layer.
- Season the turkey tenderloin generously with salt and pepper on all sides and place it on top of the vegetables.
- In a small bowl, stir together the white wine, chicken broth, garlic powder, and dried rosemary. Pour the mixture over the turkey and vegetables.
- Cover the dish tightly with foil and bake for 30–40 minutes, until the turkey reaches 160°F in the thickest part.
- Remove the foil and switch the oven to high broil. Broil for 4–5 minutes, watching closely, until the top is lightly browned.
- Let the turkey rest for 10 minutes before slicing and serving.
Video
Notes
- Store leftovers in the refrigerator for up to three days and reheat gently to avoid drying out.
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5929IU | Vitamin C: 29mg | Calcium: 18mg | Iron: 1mg