Anonymous Fri Oct 07 11:41:13 2005

1 teaspoon dried rosemary leaves

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon dried sage leaves

1/2 teaspoon ground fennel seed

1/4 teaspoon pepper

1-1/2 pounds turkey tenderloins

After rubbing it with the spice mixture, place the turkey in a heavy, resealable plastic food-storage bag and refrigerate up to 12 hours for a stronger flavor. This mixture is also good on beef. To serve the meat cold, drizzle slices with Creamy Horseradish Dressing.

Heat oven to 350 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Mix all ingredients except turkey tenderloin. Rub half of the herb mixture over each tenderloin. Bake 35 to 40 minutes or until the juices run clear. Cut diagonally into thin slices. 6 servings