Herb Roasted Turkey Breast Tenderloins with Balsamic Pineapple Pan Gravy
- 3 cloves garlic
- 2 tpsp. fresh chives
- 12 fresh Basil leaves
- 1 tbsp.fresh thyme (from about 12 stems)
- 1 tbsp.fresh Oregano (from about 6 stems)
- 3 tablespoons safflower oil, plus more for oiling pan
- 1 teaspoon salt, plus more as needed
- 6 fresh bay leaves
- 3 tablespoons GFCFSF Earth Balance Soy-Free margarine
- 2 boneless turkey breast halves (about 2 pounds)
- Freshly ground black pepper
- 2-3 tablespoons coconut flour
- 1/4 cup balsamic vinegar
- 2 to 3 cups organic pineapple juice (room temperature)
- Salt and pepper
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the garlic, chives, basil, thyme, oregano, oil and 1 tsp salt into the bowl of a mini food processor and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the margarine into a small pan and heat over medium-low heat until the margarine is bubbling. Remove from the heat and set aside.
Season the turkey breasts generously with salt and pepper. place two bay leaves on each breast and spread the herb past over the top. Using a pastry brush, baste the breasts with half of the bay margarine. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 15 - 20 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the balsamic vinegar, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute, then, while stirring, pour in the pineapple juice. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.