• 6
  • 15
    Min Prep
  • 45
    Min Cooking
Lean Turkey Tenderloins


  • 2 x 400g Lean Turkey Tenderloins
  • 1 bunch baby carrots
  • 6 Kipfler potatoes
  • 2 red onions
  • 2 parsnips
  • 1 bunch small beetroot
  • 1 whole garlic
  • ½ bunch lemon thyme
  • ½ cup parsley leaves
  • salt and pepper to taste
  • ¼ cup Australian extra-virgin olive oil


  1. Preheat oven to 185°C
  2. Wash and pat dry root vegetables, peel onions and cut the root vegetables and onions into pieces of a similar size.  
  3. Add vegetables to a large bowl and season with salt and pepper. Add chopped lemon thyme and a quarter of a cup of good olive oil. Toss well and place on a baking tray and bake in the oven for approximately 35 minutes, then set aside.
  4. In a frypan on a medium to high heat, cook both sides of the Turkey Tenderloins until browned, place on a new baking tray and add to the oven. Add the turkey and the vegetable back into the oven for a further 10 minutes or until the turkey is just cooked through.
  5. Slice turkey before serving on the top of the roasted vegetables.
  6. Scatter parsley leaves onto turkey as a final garnish and enjoy.

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