Chargrilled Lemon & Garlic Turkey Tenderloins
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons honey
1 garlic clove, crushed
1 tablespoon grainy mustard
1 tablespoon fresh tarragon, finely chopped
Salt and freshly ground black pepper, to season
4 Ingham Turkey Tenderloins
750g Desiree potatoes, cut into chunks
1 red onion, cut into thin wedges
1 tablespoon olive oil
Salt and pepper, to season
1/2 cup flat leaf parsley, roughly chopped
Preheat oven to 200C. Place lemon juice, half olive oil, honey, garlic, mustard and tarragon in medium bowl, stir to combine. Season with cracked pepper. Add turkey tenderloins and turn to coat evenly in marinade. Cover and refrigerate for 20 minutes.
Place potatoes and onion wedges onto a large baking tray, drizzle with olive oil, season with salt and pepper. Roast on top shelf of oven for 30-35 minutes or until golden.
Heat a char-grill pan over a medium high heat. When hot add 2 turkey tenderloins and cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining tenderloins.
Remove potatoes from oven and roughly mash with a fork. Drizzle with oil and sprinkle with parsley. Serve potatoes with char-grilled turkey tenderloins.
Serves 4