20 garlic cloves, Cognac,
dry white wine, rosemary, and tarragon flavor this turkey tenderloin
dish.
20
Clove Turkey
- 1 pound Honeysuckle White® Breast
Tenderloins
- 20 cloves garlic, peeled (about 2 heads)
2 tablespoon olive oil
2 tablespoons Cognac
1/2 cup dry white wine
1 teaspoon rosemary, dried
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
- Place tenderloins and
garlic in baking dish. Drizzle with olive oil. Add cognac and
wine.
- Sprinkle with herbs, salt,
and pepper. Cover baking dish with lid or cover tightly with
aluminum foil.
- Bake at 375°F (190°C)
for approximately one hour or until tenderloins have reached
an internal temperature of 170°F (75°C).
- Serve with warm French
bread. Spread the roasted garlic on the bread like butter.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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