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...
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
Copyright © 2008 The Seattle Times Company
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