Herbed Turkey Tenderloin with Tabbouleh

I always say turkey tenderloin is the most underrated protein out there. It is so much more tender and juicy than a chicken breast. Not to mention extremely lean and jam packed with protein. One 12 oz tenderloin has over 100g of protein! I also love the fact that these tenderloins are so large that I am always guaranteed leftovers for tomorrow’s lunch. This herb and garlicky tenderloin pairs so nicely with the fresh and zesty taste of tabbouleh.I have to admit, I am not a huge fan of the tabbouleh’s I have had at restaurants. It is often dry and just tastes like something is missing. My tabbouleh though…is absolutely heavenly!!! I may be a little biased but my husband also agrees. I just love all the fresh vegetables and lemon juice paired with the bulgur… it is divine “chef’s kiss”. Also bulgur is an extremely fiber rich whole grain packed with minerals and vitamins. It is also great for digestion and gut health. I always make a large batch of tabbouleh so I can have leftovers for lunch and love to pair my leftovers with two over easy eggs — trust me, it’s delicious! Here is everything you’ll need:

Turkey Tenderlion Ingredients:

• 2 Turkey Tenderloins

• 3 Garlic Cloves, minced

• 2 tb Extra Virgin Olive Oil

• 1 ts Sea Salt

• 1/2 ts Cracked Black Pepper

• 1/2 ts Sage

• 1/2 ts Thyme

• 1/2 ts Parsley

• 1/2 ts Oregano

• 1/4 ts Red Pepper Flakes (optional for heat)

Directions:

Mix everything and marinate for at least 30 min. Preheat oven to 400 degrees F. Place turkey on wire cooking rack with a baking try under it. Bake for 30-35 min (depending on how fast your oven cooks) then turn the oven to a high broil. Broil on each side for 3-5 minutes. Just be sure to be near your oven during the broil process because some ovens cook faster than others. Let the turkey sit for 6 minutes before cutting into it.

Tabbouleh Ingredients:

• 1.5 c Bulgur (can be purchased at Trader Joe’s or Whole Foods)

• 3 c Water

• 1 tb Tomato Paste

• 3 ts Salt

• 1/2 of an English Cucumber, diced

• 2 Roma Tomatos, diced

• 3 Green Onions or 1 Purple Onion, diced

• 1 Long Green Pepper (for hear or Hungarian Pepper), diced

• 1 Red Bell Pepper, diced

• 2/3 c Fresh Parsley, chopped

• 1/3 c Fresh Mint, chopped

• Juice of 2 Lemons

• 2 tb Extra Virgin Olive Oil

• 1/2 ts Red Wine Vinegar

Directions

First you want to cook the bulgur! You are going to cook it like rice. Put 1 tb of olive oil into a pan with the rinsed bulgur, 1 ts salt, and tomato paste. Add 3 cups of water. Stir and bring to a boil. Then cover with an airtight lid and bring the heat to low (level 4) and cook for 15-20 min. Then move to a big mixing bowl and let it cool. As this cools, dice your veggies! You want everything chopped up pretty small. Add the vegetables and herbs into the mixing bowl. Then add in the rest of our salt, olive oil, red wine vinegar, and lemon juice. Mix everything together. This is best served cold and when it has had time to sit so the flavors can have a chance to really blend together. I recommend refrigerating for at least 30 min before serving - the longer the better. In my opinion day two tabbouleh is always better than day one!

P.S. Be sure to tag me on Instagram if you make this because I love seeing you all make my recipes! @stay.melwithmel - I also have a step-by-step reel of how to make this here