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- 1/2 cup carrot
- 1/2 lbs Turkey tenderloin
- 1/8 tsp garlic powder
- 1/8 tsp dried rosemary
- 1/8 tsp salt
- 1 dash fresh ground black pepper
- 2 green onion
- 2 slice red bell pepper
- 1 tbsp white wine
Preheat oven to 400 °F. Place carrots in center of 12 X 16-inch foil rectangle. Top with tenderloin and sprinkle with garlic powder, rosemary, salt and pepper. Arrange onions and sweet pepper over tenderloin. Fold edges of foil up to form a bowl shape. Pour wine over tenderloin. Bring two opposite foil sides together above food; fold edges over and down to lock fold. Fold short ends up and over. Place foil bundle on a small cookie sheet; bake 20 to 25 minutes until meat reaches 170 °F. (Check doneness by opening foil bundle carefully and inserting meat thermometer in thickest part of meat. )