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Tarragon Turkey Medallions

ingredients

2 tablespoons fresh lemon juice
2 tablespoons water
1-1⁄2 teaspoons fresh tarragon leaves (or 1⁄2 teaspoon dried, crumbled)
1 medium garlic clove, minced
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1-pound turkey tenderloin, all visible fat discarded
Vegetable oil spray
2 teaspoons olive oil

Serves 4 (3 ounces turkey per serving)

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to prepare

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens make good accompaniments.

In a small bowl, whisk together the sauce ingredients. Set aside.

Cut the turkey crosswise into 1⁄4-inch slices.

Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate.

Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula.

To serve, drizzle the sauce over the turkey.

Variation:
Tarragon Pork Medallions
Substitute a 1-pound pork tenderloin for the turkey; cook as directed above.

Nutrition Information:

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