Turkey
Pan-fried turkey tenderloins with roasted root vegetables
Hearty and healthy. Prepare to be blown away with how simple this delicious dish is.
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6Serves
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15Min Prep
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45Min Cooking

Featured Product
Lean Turkey Tenderloins
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
- Preheat oven to 185°C
- Wash and pat dry root vegetables, peel onions and cut the root vegetables and onions into pieces of a similar size.
- 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.
- 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.
- Slice turkey before serving on the top of the roasted vegetables.
- Scatter parsley leaves onto turkey as a final garnish and enjoy.
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