I don’t know why I bought a turkey tenderloin. I had no earthly idea how I would fix it, but it looked good, I knew it was healthy and it was under ten bucks, so I bought it. Maybe I should say “them” because there are always two turkey loins to a pack.
You don’t often see turkey tenderloins in the grocery stores – those cuts from the bottom of a turkey breast – the tender part of the breast. I found mine at Food Lion where I sometimes run into unusual cuts. Kroger’s tends to have the same-old, same old. The big bosses up high don’t like a lot of variation.
Anyway, I took my pack of fresh turkey home and scanned through a few suggestions, deciding on a Parmesan Turkey recipe – with my interpretation of course. I never stick to any recipe. It’s too much fun to fiddle around.
Basically, for this recipe, you make a simple sauce, coat the tenderloins and roast them – 30 minutes or less from start to finish.
Here’s how I did my version.
To 1 C mayonnaise, add 1/3 C grated parmesan cheese, a dash or two of garlic salt and a teaspoon of seasoned salt. That’s it.
Let the tenderloins rest at room temperature for a bit, coated with lots of Kosher salt and coarse black pepper.
Heat the oven to 375. Smother the tenderloins with the mayo-parm sauce and cook for about 25 minutes. You want the internal temperature at 165, so don’t overcook. I sliced into mine, saw a little pink, then put it back in the oven for 5 more minutes. Since turkey tenderloins can vary in size, just use common sense or a meat thermometer. Mine was perfect, extremely juicy and the dressing was spot on.
If you happen to run across a pack of fresh turkey tenderloins, give it a try – and by the way – this makes about the best sandwiches in the world for the next day’s lunch.
Turkey Parm Tenderloins
1 pkg. turkey tenderloins
1 C mayo
1/3 C grated parmesan cheese
1 dash garlic salt
1 t seasoned salt
S & P to taste