- 1/2 tsp salt (divided)
- 1/2 tsp pepper (divided)
- 1 lb turkey tenderloin, all visible fat discarded, cut crosswise into 8 medallions
- 2 tsp olive oil
- 2 medium sweet potatoes (peeled, thinly sliced)
- 1 medium onion (thinly sliced)
- 1 large Granny Smith apple, peeled, thickly sliced
- 1/4 tsp ground cinnamon
- 2/3 + 1/4 C unsweetened apple cider or 100% apple juice (divided)
- 1/4 C chopped walnuts
- 1 Tbsp coarse-grain mustard
- 2 Tbsp minced green onions
- Sprinkle 1/4 tsp salt and 1/4 tsp pepper over both sides of turkey.
- In a large skillet, heat oil over med-high heat, coating the bottom. Cook turkey for 2-min per side, or until browned (turkey won’t be done at this point). Transfer to a large plate.
- In the same skillet, stir in potatoes and onion. Reduce to med heat. Cook for 7-min, or until onion is golden, stirring frequently.
- Stir in apple, cinnamon, and remaining salt and pepper. Cook for 5 min, stirring frequently.
- Place turkey medallions among potato and apple slices. Pour in 2/3 C cider. Bring to a boil, over med heat. Reduce heat & simmer, covered, for 3-5 minutes, or until turkey is no longer pink in center & potatoes are tender. Remove from heat. Transfer turkey to a separate large plate, leaving potato mixture in the skillet. Cover turkey loosely to keep warm.
- Mash sweet potato mixture. Stir in walnuts. Transfer potato mixture to plates.
- Quickly pour 1/4 C cider into the skillet, scraping to dislodge any browned bits. Stir in mustard, & green onions. Remove from heat.
- Serve turkey on the potato mixture. Drizzle the sauce over the turkey.
Nutrition Facts: Serving: 3 oz. turkey, 3/4 c. mash, and 1 tbsp. sauce (Yields 4 servings). Calories 338, Fat 8g, Saturated Fat 1g, Cholesterol 70mg,
Sodium 475mg, Carbohydrates 36g, Fiber 5g, Sugars 17g, Protein 31g