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Categories:
turkey tenderloins basil mint cilantro parsley garlic mustard lemon zest olive oil salt black pepper avocados garlic lime juice green onions cilantro ground cumin baby vine tomatoes cucumber red onion handful of fresh mint rice wine vinegar olive oil
Viewed: 32 - Published at: 9 years agoIngredients
- 2 turkey tenderloins
- 12 cup chopped basil
- 12 cup chopped mint
- 12 cup chopped cilantro
- 12 cup chopped parsley
- 2 cloves crushed garlic
- 2 teaspoons dry mustard
- 1 lemon zest
- 14 cup olive oil
- 1 teaspoon salt
- 12 teaspoon black pepper
- 2 avocados
- 1 garlic clove
- 2 tablespoons fresh lime juice
- 2 green onions
- 14 cup cilantro
- 1 teaspoon ground cumin
- baby vine tomatoes
- 12 English cucumber
- 14 red onion
- handful of fresh mint
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
Method
- Mix together the herbs, garlic, mustard, lemon zest, oil and salt and pepper.
- Add the tenderloins to the mixture and marinate for at least 4 hours.
- Preheat the oven to 400F Place the tenderloins on a baking sheet lined with foil and bake for 15 to 18 minutes.
- Use a thermometer to ensure the turkey is cooked to 165F Cover with foil and let them rest for 10 minutes.
- To make the avocado dip place the avocados, garlic, lime juice, green onions, cilantro, cumin and salt and pepper in the food processor and blend until smooth.
- Season with salt and pepper.
- While the turkey is resting, place a vine of baby tomatoes on a baking sheet and sprinkle with olive oil, salt and pepper.
- Broil for 5-8 minutes.
- Serve with a cucumber salad - seed and cut the cucumber, slice the red onion, toss together with oil, vinegar and fresh mint.
