© 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 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
Salt
Pepper
1 Clove garlic, minced
2 tsp olive oil
1/4 lb cherry tomatoes, halved
2 tbsp lemon juice
1/4 tsp dried oregano
1/4 tsp dried basil
2 tbsp Parmesan cheese
Spinach fettucini, cooked, (optional)
Lightly sprinkle one side of each medallion with salt and pepper.
In large non-stick skillet, over medium high heat, saute medallions and garlic in oil for approximately 1-1/2 minutes per side, turning each medallion over when edges have turned from pink to white. Continue cooking medallions until meat thermometer reaches 170-175 degrees F. and all centers of medallions are no longer pink.
Toss in tomato halves, stirring quickly to heat. Remove skillet from heat , add lemon juice, oregano and basil.
Sprinkle Parmesan cheese over medallions and serve on spinach fettucini, if desired.
Total Calories 170
Total Fat 5 g
% Daily Total Fat 26
Cholesterol 72 g
Sodium 127 mg
Total Carbohydrates 2 g
Protein 28 g