American Heart Association Low-Salt Cookbook, 3rd ...

bTarragon Turkey Medallionsbr/bA Recipe fromiAmerican Heart Association Low Salt Cookbook, 3rd Edition/ibrPreparation 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.brbIngredients:/bbr* 2 tablespoons fresh lemon juicebr* 2 tablespoons waterbr* 1-1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried, crumbledbr* 1 medium garlic clove, mincedbr* 1/4 teaspoon saltbr* 1/8 teaspoon pepperbr* 1-pound turkey tenderloin, all visible fat discardedbr* Vegetable oil spraybr* 2 teaspoons olive oilbrServes 4br(3 ounces turkey per serving)brbTo Prepare:/bbrIn a small bowl, whisk together the sauce ingredients. Set aside.brCut the turkey crosswise into 1/4-inch slices.brLightly 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.brPour 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.brTo serve, drizzle the sauce over the turkey.briVariation:br/ibTarragon Pork Medallionsbr/bSubstitute a 1-pound pork tenderloin for the turkey; cook as directed above.briNutrition Information:/ibrbTurkey Medallionsbr/b(per serving)brbCalories 149brTotal Fat 3.5 gbr/b-Saturated 0.5 gbr-Polyunsaturated 0.5 gbr-Monounsaturated 2 gbrbCholesterol/b77 mgbrbSodium/b196 mgbrbCarbohydrates/b1 gbr-Fiber 0 gbr-Sugars 0 gbrbProtein/b27 gbrbCalcium/b17 mgbrbPotassium/b265 mgbrbrbDietary Exchanges/b:br3 very lean meat