Turkey Tenderloin by Jessica Ivey

dried parsley flakes, olive oil, salt, black pepper, dry mustard, turkey breast, chicken broth


– 2 tablespoons dried parsley flakes
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon dry mustard
– 24 ounces turkey breast tenderloin
– 1 cup low-sodium chicken broth


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