I think I am losing my touch. We had several dinner this week that can only be described as disasters. Pasta-less vegetable lasagna where the potatoes in the middle were still raw. Buffalo salmon sounded good in theory but was not. And then we have the beet risotto .....Beets are good ..... risotto is good..... but put them together and it was bland which I did not expect at all. Tried kicking it up with a variety if different herbs after the fact but it was just a failure. I did leave it in the picture of the turkey tenderloin because it was at least pretty.
Marinated Turkey Tenderloin
2 1-lb turkey tenderloins (1 whole package from Shady Brook Farms)
1/2 cup low-sodium soy sauce
1/2 cup Sherry wine or apple juice
1/4 teaspoon ground black pepper
3 tablespoons dried onion flakes, crushed
1/2 cup olive oil
1/4 cup lemon juice
1/4 teaspoon garlic salt
1/2 teaspoon ground ginger
In a large measuring cup whisk together all of the marinade ingredients.
Place the turkey tenderloin, in a gallon resealable bag and add the marinade. Turn a couple of times to coat both sides. Let marinate in the refrigerator for several hours or overnight, turning occasionally.
Our intent was to grill the tenderloins for 8 to 10 minutes per side, but given that the heavens opened last night we roasted them in a 400F oven for about 35 minutes. Let rest for 10 minutes before cutting.