Citrus-Herb-Marinated Turkey Tenderloins

• 2/3 cup plus 3 tablespoons extra-virgin olive oil
• 1/4 cup capers, drained and mashed
• 6 garlic cloves, minced
• 1/3 cup freshly squeezed lemon juice (1 to 2 lemons)
• 2 tablespoons fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon paprika
• 1 3/4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds turkey tenderloins

1. Combine 2/3 cup of the olive oil and the capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt, and pepper in a small bowl.
2. Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side.
3. Place the turkey in a large resealable plastic bag or a large bowl and add the marinade.
4. Make sure the turkey is coated on all sides.
5. Marinate in the refrigerator for at least 1 hour and up to 3 hours.
6. In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat.
7. Carefully add the turkey tenderloins and cook for 4 minutes, or until brown.
8. (The oil may splatter when you add the turkey to the skillet.)
9. Flip the turkey and cook for another 4 minutes.
10. Reduce the heat to medium-low, flip the turkey again, and cook, covered, for 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 140 F. Serve hot.
11. The cooked turkey may be refrigerated for up to 3 days.
12. Allow it to return to room temperature before serving or reheating it, covered, for 15 minutes in a 400 F. oven.
13. Uncover and continue baking for an additional 5 to 10 minutes before serving.

extravirgin olive oil, capers, garlic, freshly squeezed lemon juice, thyme, rosemary, fresh sage, paprika, kosher salt, freshly ground black pepper, turkey tenderloins

Taken from www.epicurious.com/recipes/food/views/citrus-herb-marinated-turkey-tenderloins-387769 (may not work)