Pan-fried turkey tenderloins with roasted root vegetables

Ingredients

• 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

Method

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.