Food Network has simple and easy-to-follow recipes for turkey tenderloin from Robin Miller. One recipe involves new potatoes and tarragon broth, while the other incorporates a sage pesto.
To make Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth, preheat the oven to 400 degrees F. Grease a baking dish with 1 tablespoon olive oil and season 2 1 1/2 pound turkey tenderloins with salt and ground black pepper. Place in the baking dish along with 2 pounds new red potatoes. Season with salt and pepper. Top with 2 chopped shallots.
In a bowl, combine 1 cup dry white wine, 1 cup chicken broth, 2 tablespoons apple cider vinegar and 2 tablespoons chopped tarragon. Pour over the turkey and roast for 40 minutes.
To make Sage Pesto Crusted Turkey Tenderloin, preheat the oven to 400 degrees F. Grease a roasting pan. In a blender, combine 2 cups sage, 1/2 cup toasted pine nuts, 1/3 cup olive oil, 4 peeled garlic cloves, 3 tablespoons grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Puree.
Season the turkey with salt and pepper. Spread the pesto on the turkey and place in the roasting pan. Place 8 halved red potatoes in the pan and season with salt and pepper. Roast for 30 minutes.