Turkey Medallions with Sauteed Peppers



1 tbsp paprika

1-1/2 tsp salt, divided

1 tsp garlic powder

1/2 tsp pepper

4 lbs TURKEY TENDERLOINS, cut into 3/4-inch medallions

1-1/2 tbsp canola oil, divided

2 c green pepper, cut into 1/8-inch julienne strips

2 c red bell pepper, cut into 1/8-inch julienne strips

2 c thinly sliced onion

1 tsp minced garlic

1/2 tsp dried rosemary, crushed


In small bowl combine paprika, 1 teaspoon salt, garlic powder and pepper. Rub mixture evenly over each side of tenderloins. In large non-stick skillet, over medium heat, saute medallions in 1 tablespoon oil 2 to 3 minutes or until no longer pink in center. Remove medallions from pan and keep warm.

In same skillet, add remaining 1/2 tablespoon oil, peppers and onion; saute 2 to 3 minutes. Stir in garlic and rosemary and saute 1 to 2 minutes or until vegetables are crisp-tender. Stir in remaining salt.

To serve, place vegetables on serving platter and surround with medallions.

Nutrition Facts

Total Calories 308

Total Fat 4 g

% Daily Total Fat 11

Cholesterol 141 g

Sodium 526 mg

Total Carbohydrates 8 g

Protein 57 g