TARRAGON TURKEY MEDALLIONS

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Tarragon Turkey Medallions image

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Yield Serves 4; 3 ounces turkey per serving

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking spray
2 teaspoons olive oil
1 1-pound turkey tenderloin, all visible fat discarded, cut crosswise into 1/4-inch slices

Steps:

  • In a small bowl, whisk together the sauce ingredients. Set aside.
  • Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
  • Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
  • Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
  • (Per serving)
  • Calories: 149
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 70mg
  • Sodium: 202mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 28g
  • Calcium: 15mg
  • Potassium: 349mg
  • 3 very lean meat

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