© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
Total Calories 308
Total Fat 4 g
% Daily Total Fat 11
Cholesterol 141 g
Sodium 526 mg
Total Carbohydrates 8 g
Protein 57 g