Tip: I’m not opposed to a little dinner prep “cheating” now and then…a suggested salad & dressing mix is listed below, but feel free to substitute your preferred salad type or make a fresh salad with local farmers’ market ingredients. We returned this week from a 4000 mile roadtrip and I’m not quite back in the cooking groove (plus I thought the weather was cooling but it was 90 degrees today!). So I kept it simple tonight, which is o.k. in my book…it still beats fast food! 😀
6-8 oz turkey tenderloin
1 Tbsp olive oil
Sea salt & freshly ground pepper
Trader Joe’s Everything but the Bagel Sesame Seasoning (or similar mix)
Cruciferous vegetable salad mix with Asian-style dressing packet
2 Tbsp apple cider vinegar
1 Tbsp miso
2 Tbsp mayonnaise
juice of 1/2 medium lemon
1/8 tsp freshly ground pepper
2 Tbsp sliced almonds (plus any other condiments that may be included in your package of salad mix)
Flat-leaf parsley for garnish
Prep & Directions
Preheat oven to 400 degrees F.
Line baking sheet with foil.
Brush turkey tenderloin with 1 Tbsp olive oil; lightly season with S&P; place on lined baking sheet.
Roast in preheated oven for 20-30 minutes. Add sesame seasoning on top of the turkey during the last 5-10 minutes of roasting time. The center of the turkey tenderloins should reach at least 160 degrees on a meat thermometer. Remove from oven and let rest for a few minutes while you prepare the salad.
Pour prepared vegetables into a large salad bowl.
Pour packet of Asian-style dressing into a small bowl; add vinegar, miso, mayo, lemon juice and pepper. Whisk together thoroughly and adjust seasoning to your taste.
Pour dressing over salad mixture and toss to coat. Add almonds and other condiments (if using) and toss lightly.
Divide salad between two dinner plates or flat salad bowls.
Carve turkey tenderloin into two filet-type servings or cut slices and layer them on top of the salads. Garnish with flat-leaf parsley and serve immediately. A nice glass of Merlot will complement nicely and you’ll be happy you dined in! 😉