TURKEY MEDALLIONS WITH SAUTEED PEPPERS
Yield: 8
Ingredients • 1 Tablespoon paprika • 1-1/2 Teaspoons salt, divided • 1 Teaspoon garlic powder • 1/2 Teaspoon pepper • 4 Pounds TURKEY TENDERLOINS, cut into 3/4-inch medallions • 1-1/2 Tablespoons canola oil, divided • 2 Cups green pepper, cut into 1/8-inch julienne strips • 2 Cups red bell pepper, cut into 1/8-inch julienne strips • 2 Cups thinly sliced onion • 1 Teaspoon minced garlic • 1/2 Teaspoon dried rosemary, crushed
1) 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.
2) 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.
3) To serve, place vegetables on serving platter and surround with medallions.
Nutrition Facts Calories 308; Total Fat 4g; Cholesterol 141mg; Sodium 526mg; Total Carbohydrate 8g; Protein 57g
|