Tarragon Turkey Medallions A Recipe from American Heart Association Low Salt Cookbook, 3rd Edition Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette and Rice and Vegetable Pilaf make good accompaniments. 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) To Prepare: 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 reducesto 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: Turkey Medallions (per serving) Calories 149 Total Fat 3.5 g -Saturated 0.5 g -Polyunsaturated 0.5 g -Monounsaturated 2 g Cholesterol 77 mg Sodium 196 mg Carbohydrates 1 g -Fiber 0 g -Sugars 0 g Protein 27 g Calcium 17 mg Potassium 265 mg Dietary Exchanges : 3 very lean meat Pork Medallions (per serving) Calories 155 Total Fat 6 g -Saturated 1.5 g -Polyunsaturated 0.5 g -Monounsaturated 3 g Cholesterol 63 mg Sodium 191 mg Carbohydrates 1 g -Fiber 0 g -Sugars 0 g Protein 23 g Calcium 9 mg Potassium 366 mg Dietary Exchanges : 3 lean meat From the Hardcover edition. Excerpted from Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet by American Heart Association All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
