Roasted Turkey Breast Tenderloins

This might be the easiest "recipe" in the world...and I'm not even sure you could call it a recipe.

I love turkey...LOVE it.  So lately, instead of going to the deli counter, I've been roasting my own.

It feels comforting (and that is sounds so weird that turkey could be comforting :)), to have roasted turkey in the fridge for sandwiches, wraps, salads, quesadillas...whatever.

Here's how to do it...

In my store, turkey breast tenderloins come in a pack of 2, weighing a little over 1.5 pounds total.

Rub them all over with olive oil....go ahead...your hands will feel good and moisturized, too.

Sprinkle on coarse salt and freshly ground black pepper.

{I was trying to be all PW and take one of those cool pictures with the salt and pepper falling from my fingertips....it didn't work.  I was also focusing so much on my fingers that the salt & pepper is highly concentrated in some areas, and not in others.  You'll sprinkle your S&P evenly.}

Bake.  That's it.  You can skip the deli counter this week.  {Unless you needed salami...I can't help you there.


Roasted Turkey Breast Tenderloins

2 turkey breast tenderloins, about 1.5 lbs. combined weight
olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400.  Line a baking sheet with foil.

Rub the turkey with olive oil.  Sprinkle both side with salt and pepper.

Bake for 30 minutes, or until done.  (If using a meat thermometer, 140 degrees.  I just cut into the thickest part of the breast and make sure the meat is no longer pink.)

Let rest for 15 minutes.

Cut and eat or wrap in foil and store in the fridge.

{{ps...I'm testing that little "print" button up by the recipe.  You like?}}