Dutch Oven Turkey Tenderloin Recipe-With Onions
Servings: 4 portions
Calories: 387kcal
Dutch oven turkey tenderloin recipe with sautéed onions, served with pasta or mashed potatoes have always been a favourite of my children, and I cook it very often even now.
Print Recipe
Equipment
- 1 Dutch oven pot
Ingredients
- 1.5 lbs turkey loins breast slice or shoulders (medallions)
- 4 pieces onions coarse sliced
- 100 ml olive oil extra virgin
- 1 tablespoon marjoram dried
- 3 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 300 ml water hot
Instructions
- Beat the slices of meat a little with the meat tenderiser and seasoned them with 2 teaspoon of sea salt and 1 teaspoon of freshly ground pepper. Clean the four onions and cut them into not very thin slices, they will have to be seen on the plate.
- Take a Dutch oven in which heat ¼ can (100 ml) of extra virgin olive oil. When the oil is hot, fry the slices of meat, (I put them all at once). Put the lid and fried them for about 5-10 minutes on medium heat, turning them, until they got a light almost white colour.
- Pour about ¾ cup of hot water, put the lid on and let it simmer for about 40 minutes, depending on the thickness of the meat.
- Add the sliced onion to the pot, mix lightly and add more water if needed, I put ¾ can hot water. Season with marjoram and a teaspoon of sea salt and simmer under the lid for another ten to fifteen minutes, until the onion softens.
- I recommend serving this dish with pasta, I chose fresh tagliatelle, but it is just as delicious with mashed potatoes or rice.
Nutrition
Serving: 1grams | Calories: 387kcal | Carbohydrates: 1g | Protein: 40g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 76mg | Sodium: 1863mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
