Tarragon Turkey Tenderloins with Baby Potatoes
Tender turkey with a hint of tarragon, served with crispy baby potatoes for a hearty meal.
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 & Wine Advice
Wine Advice
Pair with a dry white wine like Sauvignon Blanc or Chardonnay to complement the tarragon and white wine flavors.
Nutrition values
Calories: 317 kcal | Carbohydrates: 14.2 g | Protein: 45.7 g | Fat: 7.4 g | Sugar: 1.1 g