Oven-Roasted Turkey Tenderloin with Vegetables & Gravy
Yield: 4 servings
Total Time: 2h
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Ingredients
For the dish
- ~680g (~1 lb. 8 oz.) applewood smoke turkey tenderloins
- 3 tbsp sunflower oil
- 400g (~2 ⅔ cups) baby red potatoes, large dice
- 385g (~3 ⅓ cups) carrots, unpeeled and cut into 2″ pieces
- 325g (~2 ¼ cups) red onion, chopped
- 8g (~3-4 cloves) garlic, chopped
- 505g (~3 baby bok choy) baby bok choy, halved
- 2 tsp poultry seasoning
- 2 tsp sea salt, fine grain
- 1 tsp ground black pepper
For the gravy base
- 500mL (~2 cups) hot water
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp Worcestershire
- 1 tbsp ponzu
For the roux
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
Instructions
Step 1: Gather all of the ingredients (except for the roux).
Step 2: Large dice the potatoes.
Step 3: Cut the carrots into 2″ pieces (leaving the skin on).
Step 4: Peel and chop the red onion.
Step 5: Peel and chop the garlic.
Step 6: Add the sunflower oil, poultry seasoning, sea salt, and ground pepper to the vegetables.
Step 7: Toss to combine then set aside.
Step 8: Spray a 9″ x 13″ deep baking dish with cooking spray and preheat the oven to 350°F/180°C.
Step 9: Halve the baby bok choy then set in the baking dish, flat side up.
Step 10: Add the seasoned vegetables on top of the baby bok choy.
Step 11: In a small bowl combine hot water, bouillon base, Worcestershire, and ponzu to make the broth. Whisk to combine.
Step 12: Add the broth to the baking dish.
Step 13: Pat dry the turkey tenderloins and set on top of the vegetables.
Step 14: Bake in the preheated oven for 1 hr 10 mins.
Set turkey and baby bok choy aside then use a slotted spoon to set the vegetables aside. Cover everything with tinfoil to keep warm.
Step 15: Strain the liquid from the baking dish into a fat separator (or skim off the fat with a spoon).
You will need 500mL total liquid (add additional water if necessary).
Step 16: To make the roux for the gravy, heat the butter in a small saucepan over medium heat for 4 mins.
Step 17: Add the flour and cook, whisking frequently, until darkened. About 3 mins.
Step 18: Whisk in the reserved broth.
Step 19: Bring to a simmer, whisking occasionally.
Step 20: Cook, stirring frequently, until reduced and slightly thickened. About 5 mins.
Step 21: Let rest for 5 mins then season with salt and pepper, to taste (I used ½ tsp salt and ½ tsp ground pepper).