Herb-Crusted Turkey Tenderloin with Roasted Sweet Potato, Yorkshire Pudding, and Pan Dripping Gravy

Herb-Crusted Turkey Tenderloin with Roasted Sweet Potato, Yorkshire Pudding, and Pan Dripping Gravy

Ingredients:

Turkey Tenderloin

• 2 turkey tenderloins (about 1 lb each)

• 2 tbsp Dijon mustard

• 1 tbsp olive oil (plus extra for drizzling)

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp fresh sage, finely chopped

• 2 tbsp fresh parsley, finely chopped

• Salt and pepper, to taste

Roasted Sweet Potato

• 2 large sweet potatoes, halved

• Olive oil, for drizzling

• Salt and pepper, to taste

Yorkshire Pudding

• 3 large eggs

• 1 cup whole milk

• 1 cup all-purpose flour

• 1/4 tsp salt

• 2-3 tbsp beef or turkey drippings (or neutral oil)

Pan Dripping Gravy

• 2 tbsp pan drippings (or butter)

• 2 tbsp all-purpose flour

• 2 cups chicken or turkey stock

• Salt and pepper, to taste

Instructions:

Herb-Crusted Turkey Tenderloin

1. Prep and Sear: Preheat oven to 425°F (220°C). Remove the middle vein from the turkey tenderloins. Season with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat. Sear the tenderloins on all sides until golden brown, about 3-4 minutes per side.

3. Herb Coating: Brush the tenderloins with Dijon mustard. Combine rosemary, thyme, sage, and parsley, then coat the tenderloins evenly in the herb mixture. Drizzle with olive oil.

4. Roast: Place in a roasting pan and roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before slicing.

Roasted Sweet Potato

1. Place halved and scored sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper.

2. Roast alongside the turkey for 25-30 minutes until tender and caramelized.

Yorkshire Pudding

1. Batter: In a bowl, whisk eggs, milk, flour, and salt until smooth. Let the batter rest for at least 30 minutes.

2. Preheat Pan: Divide drippings among muffin tin wells or a large baking dish. Heat in the oven for 5 minutes.

3. Bake: Pour batter into the hot drippings and bake at 425°F for 20-25 minutes until puffed and golden.

Pan Dripping Gravy

1. Roux: In a saucepan, heat pan drippings over medium heat. Whisk in flour and cook for 1-2 minutes.

2. Gravy: Slowly add stock, whisking constantly, until smooth. Simmer until thickened, about 5-7 minutes. Season with salt and pepper.

Plating: Serve turkey slices over roasted sweet potato, with Yorkshire pudding on the side. Drizzle everything generously with pan dripping gravy.