Yum! Even Porter finished his entire plate. This was my first time cooking Turkey Breast Tenderloins and it was perfectly juicy! Bonus…this meal is Whole30 approved and easy to make!
Ingredients:
- 1 1/4lbs Turkey Breast Tenderloins
- 2 Tablespoons Mustard
- 1/2 teaspoon lemon zest (from about half of a lemon)
- 2 tsp rosemary
- 2 tsp oregano
- 1 bag of multi colored carrots (approx 2 lbs)
- 2 tbsp olive oil
- 2 tsp thyme
- 2 tsp oregano
- 2 tbsp fresh parsley
- 1 bag French green beans (approx 1lb)
- 2 tbsp ghee
- Pinch of salt
Directions:
- Preheat the oven to 400° F.
- Prep tenderloin. Spray baking dish with olive oil spray. Put Tenderloins in dish and season with a dash of salt and pepper. Squirt mustard overtop, spread zest overtop, and season liberally with oregano and rosemary. Set aside.
- Prep carrots by peeling them, then chop into 3-4in pieces, then quarter as needed. Line baking sheet with parchment paper. Use sheet to toss carrots in 2 tbsp olive oil, then dash the thyme and oregano on overtop. Finely chop parsley and spread overtop. Put in the oven with the tenderloin and bake both for 40 minutes.
- While the Tenderloins and carrots are baking, bring a pot of water to boil. Add green beans and boil for about 15 minutes or until the beans are bright green. Drain water, then add a pinch of salt and ghee to the pot. Stir up.
- Ready to serve, yum!
