Oven Roasted Turkey Tenderloins

2 Jennie-O Turkey Breast Tenderloins (1.5 pounds total)
2 tablespoons Apple Cider Vinegar
1/2 teaspoon Black Pepper
1 teaspoon salt
1 cup Dry White Wine
1 cup Chicken Stock (I use "Kitchen Basics")
1 tablespoon Tarragon LEAVES (dried...fresh would be better, I didn't have it...Sparkpeople only listed GROUND Tarragon...use LEAVES instead...adjust amount to your liking)
2 large Russett potatoes, sliced thin
4 medium stalks of celery, chopped
1/2 of a sweet onion, quartered
3 tablespoons Olive Oil
1/2 of a red pepper & 1/2 of a yellow pepper, julienned

Pour 2 tablespoons of the olive oil in a roaster
Wash and slice russett potatoes - leaving skin on (sliced thin...1/8th to 1/4-inch thick)
Add potatoes to pan...distribute evenly
Drizzle 1 tablespoon olive oil over potatoes
Add tenderloins and salt and pepper
Chop celery in large pieces, add to pan
Julienne peppers, add to pan
Cut 1/2 of a large onion in quarters, breaking up into some slices & add to pan
Add tarragon leaves...sprinkle over turkey and vegetables
Mix stock, wine, and vinegar together. Pour over turkey and vegetables.
Roast at 400 degrees for 40 to 45 minutes or until meat thermometer reads 160 degrees in thickest portion of meat.
Let meat rest 10 minutes. Slice and serve with vegetables.

**Makes 6 4-oz. meat servings

I serve this with a spinach salad and I'm a huge fan of cranberry sauce...whole berry type. :)

Number of Servings: 6

Recipe submitted by SparkPeople user DOONEY_GIRL.