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 (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

　　

Ingredients

Serves 4; 3 ounces turkey per serving

　　

Sauce

2 tablespoons fresh lemon juice

　　2 tablespoons water

　　1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dried, crumbled

　　1 medium garlic clove, minced

　　1/4 teaspoon salt

　　1/8 teaspoon pepper

　　Cooking spray

　　2 teaspoons olive oil

　　1 1-pound turkey tenderloin, all visible fat discarded, cut crosswise into 1/4-inch slices

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

cook’s tip

Step 4

Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.

　　

Nutrition Information

Step 5

(Per serving)

　　

Step 6

Calories: 149

　　

Step 7

Total fat: 3.0g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 2.0g

　　

Step 12

Cholesterol: 70mg

　　

Step 13

Sodium: 202mg

　　

Step 14

Carbohydrates: 1g

　　

Step 15

Fiber: 0g

　　

Step 16

Sugars: 0g

　　

Step 17

Protein: 28g

　　

Step 18

Calcium: 15mg

　　

Step 19

Potassium: 349mg

　　

Dietary Exchanges

Step 20

3 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition