Shelly's Recipe

CITRUS-HERB-MARINATED TURKEY TENDERLOINS

Category: Turkey

2/3 cup plus 3 tbsp extra-virgin olive oil
1/4 cup capers, drained and mashed
6 garlic cloves, minced
1/3 cup freshly squeezed lemon juice
2 tbsp fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp paprika
1 3/4 tsp kosher salt
2 tsp freshly ground black pepper
2 lbs turkey tenderloins

Combine 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl.

Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable food-grade plastic bag or large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours.

In a large skillet, heat the remaining 3 tbsp oil over medium-high heat. Carefully add the turkey tenderloins and cook 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again and cook, covered 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 165 degrees. Serve. Serves 4