Stovetop Turkey Tenderloin with Vegetables and Pan Gravy
Course Main Course
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
1 (1½)pkgButterball turkey tenderloin, cut cross-wise into 2 even pieces
3stalkscelerycut into 1/2” pieces
2mdcarrotspeeled and cut into 1/2” pieces
8ozmushroomswiped clean and sliced
Herbes d’Provenceto taste
salt and pepperto taste
2-3tbspcornstarch or flourto thicken gravy
In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sauté the vegetables with a little salt and pepper until they begin to soften and become slightly golden. Remove from heat and set aside.
Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, and dry herbs to taste, coating all sides.
Heat 2-3 Tbsp. olive oil in a 12” non-stick pan on medium-high heat. When oil begins to shimmer, add the tenderloin pieces and sear for about 3 minutes on each side – without burning! Once browned all over, add about 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat for about 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables. Cover, and continue cooking for another 15 or so minutes.
Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold water until dissolved. Stir mixture into the skillet with broth and vegetables until it thickens.
Cut the tenderloin into slices; arrange on a serving platter with the vegetables and pan gravy on the side.
Recipe by Samantha Seneviratne for New York Times | photo credit: Craig Lee for The New York Times
Course Side Dish
Cook Time 20 minutesminutes
Total Time 20 minutesminutes
10tbspcold unsalted butter
3/4cupwhole milkadd 1-2 tablespoons if needed
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.