Peppery Herbed Turkey Tenderloin

3 turkey breast tenderloins
1 cup dry white wine or apple juice
3 tbsp parsley
6 tsp olive oil, divided
1 tbsp finely chopped garlic
3/4 tsp rosemary
3/4 tsp thyme
1 tsp pepper
3/4 tsp salt, divided
4 tsp cornstarch
1 cup chicken broth

Flatten tenderloins to 3/4 in thickness. In a bowl combine wine, parsley, 4 tsp oil, garlic, rosemary and thyme. Pour 3/4 cup of marinade into a plastic bag and add turkey. Seal bag and turn to coat. refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from turkey. Sprinkle turkey with pepper and salt. In a large non-stick skillet, cook turkey in remaining oil for 5-6 minutes on each side until no longer pink. Remove and keep warm.
In a small bowl, combine cornstarch, broth remaining marinade, and salt. pour into skillet. Bring to a boil, cook and stir until thickened. Slice turkey and serve with sauce. We added red skinned potatoes and green beans as a side.