Turkey is not just for Thanksgiving anymore, and certainly not just for the wintertime. Aldi has really delicious, tender turkey tenderloins for only $6 and change, making a great option for any weeknight dinner. At this Aldi, they come in natural, pre-marinated mesquite or honey dijon flavor. We preferred the natural, so we could control the sodium content. The leftovers make delicious salads or sandwiches, so don't worry about waste. If you want to fancy it up a bit, add the cream sauce recipe, included below, it's easy and a show stopper. Bon appetit!
Honey Dijon Roast Turkey Breast Tenderloin
Ingredients for turkey:
- 4 cups cold water
- 1/4 cup honey
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 - 2 pound package turkey breast tenderloin (there will be two tenderloins inside, use both, tied together in three places with cooking twine, thawed if frozen)
- 1 to 2 teaspoons olive oil
- 1/4 teaspoon dried marjoram leaves
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic-pepper blend
Directions for turkey:
- Stir water, honey, Dijon mustard and salt into a large glass bowl. Stir until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Rinse thoroughly under cool running water and pat dry. Discard brine.
- Mix remaining ingredients in a small bowl; brush over turkey.
- Place turkey in oven proof saute pan and brown on all sides. Place in preheated 325 degreen oven for about 50 to 60 minutes or until internal temperature reaches 165 degrees.
- Remove from oven and put on plate, cover loosely with foil and let sit for 5 to 10 minutes to allow juices to redistribute.
Ingredients for Honey Dijon Sauce:
- 2 tbsp butter
- 1/4 cup honey
- 2 tbsp plain mustard
- 4 tbsp Dijon mustard
- 1/4 teaspoon fresh nutmeg
- dried sage
- 1/2 tsp salt and pepper
- 1/2 cup white wine
- 3/4 cup of heavy cream
Directions for Honey Dijon Sauce:
Melt butter, honey, and both mustards in saute pan. Add 1/4 teaspoon freshly grated nutmeg and a dusting of sage, 1/2 cup white wine and allow to reduce. Now add 3/4 cup heavy cream, reduce until creamy. Serve over turkey (and potatoes, if desired.) Garnish with fresh sage leaves.