Dinner

Turkey Tenderloins and Rosemary Potatoes is for Dinner.

Turkey Tenderloins and Rosemary Potatoes takes 5 minutes to prepare.

Turkey Tenderloins and Rosemary Potatoes takes 20 minutes to cook.

Turkey Tenderloins and Rosemary Potatoes makes 4 servings.

The ingredients for Turkey Tenderloins and Rosemary Potatoes are:

Ingredients:
Chicken Broth or Bouillon, 1 packet (dissolved in 1/4 cup water)
Turkey breast meat, 3 pieces about 1lbs in total
Milk, 1%, 1 cup
Garlic, 1 tsp minced
Salt, 1 dash
Pepper, black, 1 dash
Olive Oil, 4 tbsp
Red Potato, 4 washed
Rosemary, dried, 0.5 tsp
Garlic Salt, 1 dash

Here is how you make Turkey Tenderloins and Rosemary Potatoes:

1. Dissolve the Buillon Cube in 1/4 cup boiling water: set aside to cool.2. Slice the turkey crosswise into 1/2-inch medalions. Place the turkey in the plastic bad with bouillon, milk, garlic, and salt and pepper. Zip shut and refrigerate. Marinate for at least 8 hours, up to a full day.3.Drain the turkey and discard the marinade. Pour 2 tbsp olive oil into a large skillet over med-hight heat; when hot, add the turkey. Cook until the turkey is no longer pink; you want to sear but not burn it.4. Meanwhile in another large skillet, heat 2 tbsp olive oil. Add the potatoes, rosemary, and garlic salt to taste. Saute on medium-high heat, stirring frequently until soft.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PEZERELLA.

The nutritional information for Turkey Tenderloins and Rosemary Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 205.1

• Total Fat: 14.7 g
• Cholesterol: 9.9 mg
• Sodium: 508.7 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 1.0 g
• Protein: 6.0 g