|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
Preparation of this entree is very fast paced, so have your side dishes
ready before you begin cooking it. Mixed salad greens make good
In a small bowl, whisk together the
sauce ingredients. Set aside.
Cut the turkey crosswise into 1/4-inch
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
Serves 4 (3 ounces turkey per serving)