Turkey Tenderloin with Apples and Leeks

Prep Time
15 mins

Cook Time
35 mins

Serves
2

INGREDIENTS

Olive oil spray

1 (3/4-pound) turkey tenderloin

2 leeks

2 tablespoons Dijon or whole grain mustard

1 tablespoon olive oil

1 tablespoon chopped fresh sage

2 teaspoons pure maple syrup

1/4 teaspoon each: ground cinnamon, ground ginger, onion powder, salt, and pepper

1 1/2 cups baby potatoes, halved

4 small carrots, ends trimmed

1 apple, cored and sliced into 8 thick wedges

DIRECTIONS

Preheat oven to 400°F. Spray a sheet pan with olive oil spray and place the turkey tenderloin in the center.

Slice the dark green leaves off the leeks and discard. Slice only 1⁄8-inch off the root end and discard (the root helps to hold the leeks together). Slice each leek in half lengthwise and place on the sheet pan.

In a large mixing bowl, whisk together mustard, olive oil, sage, maple syrup, and spices. Brush a thin layer of the Dijon mixture over the turkey tenderloin and leeks.

Toss the potatoes, carrots, and apple wedges in the remaining Dijon mixture to lightly coat. Arrange around the turkey and leeks on the sheet pan.

Bake 30–35 minutes, just until the turkey reaches an internal temperature of 165°F.

Let turkey rest 5 minutes before slicing to serve alongside the apples and vegetables.

---

Mona’s Tips: I like to serve the turkey with additional Dijon or whole grain mustard for dipping (in place of a gravy).

Ingredient Insider: Turkey tenderloins (which is actually part of the turkey breast) are usually sold in 1.5-pound packages of two. I will simply freeze the second tenderloin for a future recipe or double this recipe for lots of leftovers!

Calories per serving: 465 ∙ Fat: 9g ∙ Net Carbs: 52g ∙ Fiber: 8g ∙ Sugars: 19.5g ∙ Protein: 37g