Eye-studded Turkey Tenderloin (Pearl Onions and Black Olives) (Robin Miller) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
cooking spray |
2 turkey breast tenderloins |
salt and ground black pepper |
1/4 cup hoisin sauce |
2 frozen pearl onions, thawed |
1 large black olive, halved crosswise |
wooden pick |
Directions:
1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Place tenderloins in pan and season all over with salt and black pepper. On 1 of the tenderloins, spread hoisin sauce all over. On the other, drizzle vegetable oil over the top.
2. Using wooden picks, attach black olives to pearl onions and then the hoisin- coated turkey tenderloin, making a set of eyes in the meat.
3. Roast 30 minutes, until an instant-read meat thermometer inserted into the tenderloin registers at least 160 degrees F. Reserve plain tenderloin for another meal. Let hoisin-coated turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
|
|