Recipe: Turkey Medallions with Sauteed Peppers

TURKEY MEDALLIONS WITH SAUTEED PEPPERS

1 tablespoon paprika
1 1/2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 teaspoon pepper
4 pounds turkey tenderloins, cut into 3/4-inch medallions
1 1/2 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

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.

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.

TO SERVE:
Place vegetables on serving platter and surround with medallions.

Servings: 8
Source: The National Turkey Federation