Tarragon-seasoned turkey tenderloins with roasted baby potatoes, garnished with fresh herbs in a vibrant Mexican-style setting.

Tarragon Turkey Tenderloins with Baby Potatoes

Tender turkey with a hint of tarragon, served with crispy baby potatoes for a hearty meal.
Portions:6
Cooking Time:50 minutes
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Equipment

Ingredients

  • 2 pounds turkey tenderloins
  • 2 teaspoons olive oil
  • Salt and ground black pepper to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh tarragon leaves chopped
  • 1 pound baby potatoes rubbed

Instructions

  • Brush the turkey tenderloins with 1 teaspoon of olive oil.
  • Season with salt, black pepper, and smoked paprika.
  • Add the white wine and chopped tarragon leaves to the turkey.
  • Place the turkey tenderloins in the Air Fryer and cook at 350°F for 30 minutes, flipping halfway through.
  • Let rest for 5 to 9 minutes before slicing.
  • Spritz the sides and bottom of the Air Fryer basket with the remaining teaspoon of olive oil.
  • Preheat the Air Fryer to 400°F and cook the baby potatoes for 15 minutes.
  • Serve the turkey tenderloins with the baby potatoes and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dry white wine like Sauvignon Blanc or Chardonnay to complement the tarragon and white wine flavors.

Nutritional Information

Calories: 317 kcal | Carbohydrates: 14.2 g | Protein: 45.7 g | Fat: 7.4 g | Sugar: 1.1 g
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Course Airfryer / Turkey
Cuisine International
Diets Flexitarian