Recipe: Citrus-Herb-Marinated Turkey Tenderloins

Makes 4 servings

2/3 cup plus 3 tablespoons extra-virgin olive oil

1/4 cup capers, drained and mashed

6 garlic cloves, minced

1/3 cup freshly squeezed lemon juice

2 tablespoons fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

¼ teaspoon paprika

1 3/4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 pounds turkey tenderloins

1. Combine 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl.

2. Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable food-grade plastic bag or large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours.

3. In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Carefully add the turkey tenderloins and cook 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again and cook, covered 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 165 degrees. Serve.

From "Pure Flavor: 125 Fresh All-American Recipes from The Pacific Northwest" by Kurt Beecher Dammeier and Laura Holmes Haddad