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Showing 1-3 of 3
on March 01, 2003
So tasty for lowfat! We really loved the combination of the herbed olive oil, sage and garlic. Don't ask the measurements because I just do the shake, shake, shake!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 27, 2003
This recipe yields a flavorful tenderloin and the only reason that I'm giving it a 4 star rating instead of 5 is because of the cooking instructions. As directed, the broiling instructions caused our first attempt to be fairly well burnt by the time we got the internal temp to 165 degrees F. My family loves turkey tenderloin... So, we tried again using guidelines from Honeysuckle and placed the seasoned tenderloin in pan 4 inches from heat. Broiled for approximately 25 minutes, turning every 5 minutes and basting until internal temperature of the meat reaches 165 degrees F. Using the Honeysuckle broiling instructions, we had a fabulously browned tenderloin that was juicy and well seasoned. Our interpretation of the seasoning consisted of 1/4 cup fresh sage, roughly chopped; 2 Tbsp fresh mined garlic and scant teaspoons of kosher salt and cracked pepper. A definite addition to the turkey tenderloin file!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 29, 2006
Had to try this since I've been looking for easy ways to cook these tenderloins. This is a good basic recipe although I think next time I will use more garlic!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (113 g)
Servings Per Recipe: 4