Turkey: Tarragon Turkey Medallions
Source of Recipe
the Low-Salt Cookbook
List of Ingredients
SAUCE:
2 tablespoons lemon juice (fresh)
2 tablespoons water
1 1/2 teaspoons fresh tarragon leaves, or 1/2 tsp dried, crumbled
1 medium clove garlic, minced
1/8 teaspoon pepper
(1/4 teaspoon salt )
1 pound turkey tenderloin
nonstick cooking spray
1/4 cup low sodium broth Recipe
In a small bowl, whisk together all but turkey and broth. Set aside. Rinse turkey and pat dry with paper towels. Cut turkey crosswise into 1/4 inch slices. Heat a large nonstick skillet over high heat. Remove skillet from heat and spray witn nonstick cooking spray. Add broth and arrange turkey in a single layer in skillet, and cook for 2 minutes. Turn slices over and cook for 3 minutes, or until no longer pink in center. (may need to add more broth if it sticks). Remove skillet from heat and transfer turkey to serving platter.
Return skillet to heat and add sauce mixture. Cook over high heat for 15-20 seconds or until mixturre reduces to 2 tbl., stirring constantly with a flat spatula. Drizzle sauce over turkey.
Tarragon Pork Medallions: substitute a 1 pound pork tenderloin for turkey and cook as above.
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