Eye-studded Turkey Tenderloin (Pearl Onions and Black Olives)

• Cooking spray
• 2 turkey breast tenderloins
• Salt and ground black pepper
• 1/4 cup hoisin sauce
• 2 frozen pearl onions, thawed
• 1 large black olive, halved crosswise
• Wooden pick

1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. Place tenderloins in pan and season all over with salt and black pepper.
3. On 1 of the tenderloins, spread hoisin sauce all over.
4. On the other, drizzle vegetable oil over the top.
5. Using wooden picks, attach black olives to pearl onions and then the hoisin- coated turkey tenderloin, making a set of eyes in the meat.
6. Roast 30 minutes, until an instant-read meat thermometer inserted into the tenderloin registers at least 160 degrees F. Reserve plain tenderloin for another meal.
7. Let hoisin-coated turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.

cooking spray, turkey breast tenderloins, salt, hoisin sauce, pearl onions, black olive, pick

Taken from www.foodnetwork.com/recipes/robin-miller/eye-studded-turkey-tenderloin-pearl-onions-and-black-olives-recipe.html (may not work)