Balsamic Herb Turkey Tenderloin

If you're short on guests, oven space, or time this Thanksgiving, you might want to skip wrestling an entire turkey and consider the tenderloin. Or save this recipe for when March rolls around and you want a home-cooked turkey dinner without much fuss. Or how about anytime that you want lean juicy turkey that takes almost no time to prepare!

I wasn't even sure what a turkey tenderloin was until I looked it up. It's the long strip of white meat hidden under the breast. Because it is an underused muscle (yes, your dinner was once alive), it is extra-tender. (Hence, "tenderloin". The same theory applies to beef and pork tenderloin.)

Problem is, there aren't a lot of recipes for turkey tenderloin. I guess its healthy deliciousness just hasn't caught on yet. So I re-purposed a marinade meant for pork... with balsamic vinegar, minced garlic, and chopped fresh herbs. After a few hours of soaking in the fridge, the meat is seared on the stove and then roasted in the oven until the juices run clear (and no longer). Let the meat rest a while before slicing into medallions. You'll be astonished at how moist it turns out! If you're interested, I've posted two other methods of preparing turkey tenderloin: Spice-Rubbed for the grill and Marinated Kabobs.

INGREDIENTS
2 1-lb. turkey (or pork) tenderloins
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 cloves garlic, minced
salt and freshly ground black pepper
1 Tbsp. extra virgin olive oil, for searing

DIRECTIONS
1. Whisk to combine vinegar, olive oil, rosemary, thyme, garlic, salt and pepper in a small bowl. Place tenderloin in a resealable plastic bag. Pour in marinade. Shake to coat. Refrigerate at least 3 hours.

2. Preheat oven to 400 F. Line a baking sheet with aluminum foil and lightly grease it with cooking spray.

3. Preheat 1 Tbsp. olive oil in a large skillet over medium-high heat. Discard the marinade and sear the tenderloins, several minutes on each side, until a nice crust forms.

4. Transfer tenderloins to the prepared baking sheet and roast in preheated oven for 20-30 minutes, until a meat thermometer inserted into the thickest part registers 160-165 F (or until the juices run clear). Remove from the oven and let rest 5-10 minutes before slicing.

Serves 4-6.