This is a wonderful, quick dinner that is so filling! I like to pair it with my roasted potatoes for a nice, all around great meal.
This recipe is for 4 servings, but it is easy to halve it for two or increase it for more.
Turkey Tenderloin, sliced into 2 inch sections
2 cups Broccoli (fresh or frozen)
2 cloves Garlic, chopped
2 tsp Thyme
2 tsp Crushed Rosemary
1/2 cup Chicken Stock
1-2 Tbsp Butter
1 Tbsp Honey (I like Holy Smoke Smoked Honey)
Salt (I use Jane’s Crazy Mixed Up Garlic Seasoning)
Coarse Ground Black Pepper
Preheat oven to 450 degrees.
Pat the turkey dry with a paper towel. Season all sides with salt and pepper.
In a large pan over medium heat, drizzle olive oil then add the turkey to sear. Turn occasionally until all sides are brown.
Drizzle a baking pan with a little olive oil. Place the tenderloins on one end of the pan.
In a large bowl, toss the broccoli with a little olive oil and some salt and pepper. Arrange on the baking sheet next to the turkey.
Place turkey and broccoli in the oven on the middle rack. Roast about 10 -12 minutes, until the turkey is cooked and the broccoli is tender. Remove the turkey and place on a cutting board to rest. Cook the broccoli another 3-5 minutes.
Slice the turkey crosswise.
Drizzle a little olive oil in the pan you used to sear the turkey. Over medium heat, add the garlic, thyme, and rosemary. Stir constantly until the herbs and garlic become fragrant (about 25-35 seconds).
Add the chicken stock and simmer. Scrape the bottom of the pan to incorporate all the browned bits from the turkey. Let simmer until the liquid is reduced by half, about 4-5 minutes.
Stir in the butter until melted and add salt and pepper to taste
Plate the turkey and broccoli. Drizzle the sauce over the turkey right before serving.