Cassie’s Ruminations

Bruschetta Turkey Tenderloin

This is a take on my bruschetta chicken. I did not have any zucchini on hand, but I was inspired to add some olives. It turned out exceptionally well, and we’ll definitely be making this again! I served this with a simple romaine lettuce salad and sourdough bread warmed in the oven.

Bruschetta Turkey Tenderloin
Serves 4

1 tbsp olive oil
2 turkey tenderloins, about 1.25 lbs
kosher salt and black pepper
8 oz sliced crimini mushrooms
2 cloves garlic, pressed
1 14.5-oz can fire roasted tomatoes
1/4 cup drained pitted kalamata olives
2 tsp olive brine

Heat the olive oil in a large deep skillet over medium heat. As it heats, cut the large tendon out of the tenderloins, splitting them in half lengthwise. Season generously with salt and pepper. Brown on all sides, about 4 minutes each. As they are turned to the last side, move them to the edges of the skillet and add the mushrooms to the skillet. Season with salt, pepper, and the garlic. Cook for 5-6 minutes or until turning tender. Add the tomatoes, olives, and brine, and stir to combine. Arrange the turkey pieces evenly in the mixture and let simmer for another 5-10 minutes or until the internal temperature of the turkey in the thickest part is 165 degrees F. Serve hot with crusty bread.