Pomegranate Turkey Tenderloin

Delicious and moist turkey tenderloins, cooked in one pan with asparagus and roasted potatoes. Served with a pomegranate peach chutney to make a robust, flavorful dish.

Ingredients:

• 1 tablespoon extra virgin olive oil

• 2 (1.5 lbs) turkey tenderloins

• Himalayan pink salt & black pepper

• 2 tablespoons tarragon

• 5 medium red potatoes, cubed

• 1 bunch asparagus, chopped in half

• 1 cup dry white wine

• 1 cup low sodium chicken broth

• 2 tablespoons apple cider vinegar

• Pomegranate Peach Chutney (see recipes)

Instructions:

• Preheat oven to 400 F.

• Add cubed potatoes and asparagus to a large baking dish, toss with salt, pepper, 1tbs tarragon and EVOO.

• Season all sides of tenderloins with salt and pepper. Place in baking dish in the middle of the potatoes and asparagus.

• In a small bowl, combine vinegar, wine, broth and tarragon. Pour mixture over turkey.

• Roast for 45 minutes, until turkey is 160 F. Let turkey rest for 10 minutes before slicing.

• Add Pomegranate Peach Chutney

• Enjoy!