Fleur de Lis

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Monday, May 8, 2017

Slow Cooker Rosemary Dijon Turkey Breast Tenderloin

As are there want, Mondays are by nature, hectic, stressful, and long. I always try to plan an easy meal or a slow-cooker meal for Mondays. Dinner is ready when I walk through the door and all we have to do is EAT.

Publix had Jennie-O Turkey Breast Tenderloins on sale this week: 24 oz. for $6.99! What a deal, right?

I mixed up a very flavorful, thick marinade and left in the refrigerator overnight. This morning, all I had to do was cut up an onion, a few potatoes, and carrots, and leave for work. 

The Dijon and Rosemary Olive oil are a match made in heaven.

3 T. Dijon mustard
2 t. chopped garlic
1 t. salt
1 t. freshly ground black pepper
1/4 cup + 2 T. Rosemary Olive Oil  
1 - 1 1/2 lb. turkey breast tenderloin
1 large yellow onion, cut into wedges
3 - 4 large carrots, cut into 2" pieces
3 - 4 potatoes, peeled and cut into quarters
2 - 3 sprigs fresh rosemary
1/4 cup water

In a small bowl, whisk together Dijon, garlic, salt, pepper, and 1/4 cup rosemary olive oil. Remove turkey tenderloin from packaging and coat with the Dijon mixture. Place in a large Ziploc bag and refrigerate for 2 - 3 hours or overnight.

Place onion, carrots, and potatoes into slow cooker. Lightly salt and pepper and drizzle with a couple of tablespoons of the rosemary olive oil. Place the rosemary sprigs on top of vegetables.

Place turkey breast tenderloin on top of the rosemary sprigs. Add water to slow cooker, cover and set on low heat. Cook for 8 - 10 hours on low or 4 - 6 hours on high.


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