Life lately has been a little bit on the hectic side. I’ve been super busy with work, and then the blog and also trying to fit in everything before the temperatures cool down. Oh, and chores. Who wants to come do my laundry, clean my house and cook for me? The reality is that this will never change. Life is busy and I need to accept that. In the mean time, I still like to cook, even during the week, and need quick and easy meals to feed my ‘family’ of 2. Today I’m teaming up with Jennie-O to bring you this delicious Sage Pesto Turkey with Roasted Potatoes for a quick and easy weeknight meal. Whether you’re busy with work like myself, or busy because school is back in session, this is a wholesome meal that your entire family will enjoy.
Any time I’ve ever made turkey breast tenderloins they have always been roasted and always slathered in gravy. Mmm….gravy. I decided to grill these turkey breast tenderloins with a delicious pesto made out of sage. If you’ve only ever made or tried basil pesto I would really encourage you to step outside of the box. Pesto can be made out of so many different things and pairing anything with garlic and cheese is OK in my book!
I used the All Natural Turkey Breast Tenderloin from Jennie-O to create this recipe. I love that it is 99% fat free and also gluten-free. You can make a lot of delicious meals using these tenderloins and your family will love the flavor.
What are some of the quick and easy meals that you rely on during Back to School season?
- 2 cups loosely packed fresh sage leaves
- ½ cup pine nuts, lightly toasted in a dry skillet for 3 minutes
- ⅓ cup olive oil, plus extra if needed
- 4 garlic cloves, peeled
- 3 tablespoons grated Parmesan
- 2 Jennie-O turkey tenderloins, about 1 pound each
- 8 small red potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F and preheat the grill to medium heat.
- In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper. Puree until smooth.
- Season turkey all over with salt and black pepper. Spread pesto all over top of turkey. Grill for 25-30 minutes, without flipping, until the internal temperature of the turkey reaches 160 degrees F.
- Meanwhile prepare the potatoes by tossing them in the olive oil along with salt, pepper, parsley, sage and thyme. Arrange in a single layer on a baking sheet and baked for 25-30 minutes.
- Let turkey rest for 10 minutes before slicing crosswise into ½-inch thick slices. Serve the turkey with the potatoes.
This is a sponsored post from Jennie-O. All opinions expressed are my own.