Herbed Turkey Tenderloins with Jus

Preheat oven to 375 degrees F. In a small bowl mix butter with thyme, rosemary, and sage. Pat tenderloins dry with paper towels and place in a small roaster. Rub thoroughly with herbed butter on all sides. Season generously with salt and pepper on all sides as well. Place in oven.

Meanwhile, bring wine and stock to a boil then remove from heat. About ten minutes into the cooking time of the tenderloins, baste with the warm stock and wine mixture, adding all the liquid to the pan. Return to the oven for about another 10 minutes. Turkey is done when a thermometer reads 165 degrees F. Remove from oven and let sit for 5 minutes in the jus. Remove to cutting board and slice.

Strain remaining jus in the pan and remove any visible fat with a spoon or by running a paper towel across the surface. Serve turkey with jus.