Carole Said:How do I cook a turkey tenderloin without drying it out?
We Answered:By no means a chef, but I rub down the meat w/ olive oil , salt & pepper and letting it sit till room temperature.
Have taken to to searing any smaller roasts ( any kind of meat ) in a pan then roasting at low heat ( about 325deg )covered in foil till the meat thermometer says its OK.
After searing, 45 minutes is about right except for big roasts .
I just watch the temp.
Probably picked it up on a cooking show.
Older gent by the way & no patience for things that don't work.
Jerry Said:I have a turkey tenderloin, but I have no recipes for it - can you provide one, that you have tried and liked?
We Answered:TURKEY TENDERLOINS FRESCA
1 1/4 lb. fresh turkey breast tenderloins
2 tbsp. butter, divided
1/2 c. chopped red bell pepper
1 garlic clove, minced
1 1/2 c. shredded zucchini
2 tbsp. grated Parmesan cheese
2 oz. Mozzarella cheese (1/2 c.)
1/2 tsp. onion powder
Melt 1 tablespoon butter in large skillet over medium high heat. Add red pepper and garlic; cook and stir 3-5 minutes or until crisp-tender. Add zucchini; cook and stir 1 minute. Cool slightly. Stir in Parmesan cheese. Remove from skillet. Slice turkey breast tenderloins in half lengthwise, forming top and bottom halves. Melt remaining 1 tablespoon butter in same skillet over medium high heat. Stir in onion powder. Add tenderloins. Cook 6-7 minutes on each side or until lightly browned.
Spoon zucchini mixture on turkey pieces. Sprinkle with Mozzarella cheese. Cover skillet for 1 minute to allow cheese to melt. Makes 5 servings.
Evelyn Said:Turkey tenderloin recipes?
We Answered:My husband loves to go turkey hunting every year, and my families favorite is fried. I cut it into strips, marinate the strips in zesty Italian dressing. Then bread them in flour with a little pepper, and deep fat fry.
Sally Said:How to cook a turkey tenderloin?
We Answered:I would cook it at 350Â° until the internal temperature reaches 165Â°.
John Said:What should I marinate a turkey tenderloin with?
A marinade should include a fat, usually an oil, an acidic liquid such as vinegar or wine, seasonings, herbs, spices. e.g. olive oil, red wine vinegar, crushed garlic, rosemary.
You can also make marinades with dairy such as buttermilk or yogurt.