Italian Parsley and I are having a great love affair.  It’s magical.  We should all eat more.  With olive oil, in mass.  Last night I cooked some quick Turkey Tenderloins with a fresh and bright chimichurri.  Turkey tenderloins?  What’s that you say?  Yep, they’re found in your grocery, though a simple turkey breast bone in, is much more tender.  But the tenderloin is quick, healthy and ready to please.  Plus, it’s easy to save leftovers for a sandwich.  Top with more chimichurri, a few slices of oatnut and you’re good to go.  So on this rainy, dreary night, I bring you an express meal.

Turkey Tenderloins

1 lb turkey tenderloins

kosher salt

fresh ground pepper

paprika

Old Bay seasoning

1 tbsp olive oil

1 and 1/2 c. chicken broth

Preheat oven to 375.  Sprinkle the entire surface of tenderloins with salt, pepper, paprika, and a smidge of Old Bay, ensuring you coat all sides.  Heat a braising pan over medium heat for 3 minutes, add olive oil, swirl for 30 seconds then brown turkey tenderloins on all sides.  Add chicken broth, then cover and move to oven.  Cook for 35-40 minutes then check with a meat thermometer.  Ensure an internal temperature of 170 in the thickest part, return to oven if necessary.

Slice at into 1/2 an inch rounds,then top with Chimichurri.  Enjoy!