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TURKEY MEDALLIONS WITH SAUTEED PEPPERS

Yield: 8

Ingredients

• 1 Tablespoon paprika
• 1½ Teaspoons salt, divided
• 1 Teaspoon garlic powder
• 1/2 Teaspoon pepper
• 4 Pounds TURKEY TENDERLOINS, cut into 3/4-inch medallions
• 1½ 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
 

Directions

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:
Calories 308; Total Fat 4g; Cholesterol 141mg; Sodium 526mg; Total Carbohydrate 8g; Protein 57g