Turkey Tenderloin + Roasted Multi Colored Carrots + Green Beans

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:

1. Preheat the oven to 400° F.
2. 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.
3. 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.
4. 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.
5. Ready to serve, yum!