Tarragon Turkey Tenderloins

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You’ll Need:

  • 1 tablespoon olive oil
  • 2 (1 1/2 pound) turkey tenderloins
  • Salt and ground black pepper
  • 2 shallots, chopped
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh tarragon leaves

Preheat oven to 400 degrees F. Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish.

In a small bowl, combine wine, broth, vinegar, shallots and tarragon. Pour mixture over turkey. (First time I did it I had little bites of tarragon and shallot on the turkey, I think next time I won’t do that seeing that it got too crispy for my taste)

Roast turkey for 40 minutes.  Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with this meal, with all of the broth from the pan over top.  Serve spinach on the side. Reserve remaining turkey additional meals – like lunch the next day!

*Vinegar and white cooking wine arn’t exactly paleo.  However, vinegar has zero carbs and you can also do without the wine for a full paleo meal


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