Today’s post kicks off Part 3 of our dairy-free series (check out Parts 1 and 2 if you missed those). This is my favorite part of the series — sharing some wonderful dairy-free recipes. I love the art of cooking. Being at home with the girls during this pandemic has afforded me the opportunity to sharpen my skills in the kitchen, to explore different cuisines, and, most importantly, to connect with my family over our newest culinary adventures. I can finally say that I truly love cooking —it gives me a great deal of joy to feed my family meals we can all enjoy. I hope to share some of our favorite dairy-free meals with you and your family. This week we are diving into the dairy-free dinner course with four recipes.
First up is Turkey Tenderloin with Fennel and Cheddar Polenta. This recipe carries just the right amount of sumptuosity to make it for date night, but it is wonderfully satisfying for your little one’s palates. This is not a recipe I would make if you’re in a rush to make dinner. I would recommend setting aside plenty of time to make your dish with love. With the investment of time (and love of course), this dish is worthy of an appearance during your Sunday dinner or next holiday gathering. Rich in flavor, and wildly comforting, this recipe is sure to become a favorite. Enjoy!
Ingredients
- TURKEY TENDERLOIN WITH FENNEL
- 1 pound turkey tenderloin
- 2 teaspoons fennel seeds, toasted
- 3 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 fennel bulbs, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 2 tablespoons fennel fronds, chopped
- 1 tablespoon Earth Balance soy-free buttery spread, room temperature
- CHEDDAR POLENTA
- 2 1/2 cups water
- 2 1/2 cups vegetable broth
- 1 cup polenta
- 1/2 teaspoon salt
- 2 tablespoons Earth Balance soy-free buttery spread
- 4 ounces Daiya cheddar style shreds
Instructions
- TURKEY TENDERLOIN WITH FENNEL
- 1. Heat a small, ungreased sauté pan over high heat. Once the pan is warm, place the fennel seeds into the pan. Stir the seeds constantly for 3 to 4 minutes, or until they become slightly darker and fragrant.
- 2. Combine the toasted fennel seeds, chopped thyme, salt, and pepper in a small bowl. This creates a seasoning mixture.
- 3. Pat the turkey tenderloin dry and then rub the seasoning mixture all over the turkey tenderloin. Cover and refrigerate for about 4 hours. Remove the tenderloin 30 minutes before roasting so that it comes to room temperature.
- 4. Pre-heat the oven to 350° F.
- 5. Pour the olive oil into a large oven-proof pan or skillet, then heat until the pan is very hot.
- 6. Sear all sides of the tenderloin in the pan, about two minutes each side. This allow a crust to form. Transfer the tenderloin to a plate.
- 7. Take the same pan and heat it over medium heat. Add fennel the pan. Season the fennel with salt and pepper, then sauté for about 5 minutes, until the fennel is brown in spots. Add the garlic and sauté briefly.
- 8. Add the white wine, then cover and lower the heat to medium-low. Simmer for about 12 minutes, until the fennel is crisp-tender.
- 9. Remove the pan from the heat and add the tenderloin back the pan, over the fennel.
- 10. Smear the buttery spread over the tenderloin, then place the pan in the oven to roast until the internal temperature in the thickest part is 165° F, about 25 minutes.
- 11. Allow the tenderloin to rest for 5 to 8 minutes, then slice 1/2 thick slices.
- 12. Serve the turkey tenderloin over the polenta, then top with the chopped fennel fronds. Feel free to drizzle with any remaining juices in the pan.
- CHEDDAR POLENTA
- 1. Bring the water and vegetable broth to a simmer in a medium saucepan.
- 2. Whisk in the polenta, then continue stirring until the water returns to a simmer.
- 3. Reduce the heat until the polenta bubble occasionally.
- 4. Cook uncovered for about 1 hour, stirring occasionally. If the polenta is too thick, add more water.
- 5. Add the salt, the buttery spread, and the cheddar shreds.
- 6. Remove from the heat, cover, and let rest for at least 15 minutes.
