Herb-seasoned slices of turkey tenderloin with julienned carrots and sliced onion and red bell pepper baked in a foil packet.

Turkey Tenderloin Bundles

1/2 cup carrot, julienne-sliced
Heavy duty aluminum foil
1/2 pound turkey tenderloins, sliced
1/8 teaspoon garlic powder
1/8 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 onions, sliced
2 red bell peppers, seeded and sliced
1 tablespoon white wine

1. Place julienne-sliced carrots in the center of 12 x 16-inch aluminum foil rectangle. Top with sliced turkey and sprinkle with garlic powder, rosemary, salt, and pepper. Arrange sliced onions and sliced red bell pepper on top. Fold the edges of the aluminum foil to form a bowl shape. Pour white wine over the turkey. Bring the two opposite foil sides together and fold the edges over and down to lock fold. Fold the short ends up and over.
2. Place the foil bundle on a small baking sheet; bake at 375°F (190°C) for 20 to 25 minutes, or until the meat reaches 170°F / 80°C).

Makes 3 servings.

Cooking Tip: Line foil with parchment paper, if desired.