- 4
Ingredients
- 1 lb. turkey tenderloin
- 1 Tbsp. honey mustard
- 1/4 cup olive oil
- 2 pears, cored (optional) and sliced
- 4 slices provolone cheese, halved
- 5 oz. arugula (8 cups)
- 2 Tbsp. cider vinegar
Preparation
Step 1
1. Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half the honey mustard.
2. In 12-inch skillet heat 2 Tbsp. oil over medium-high heat. Cook turkey, in even layer, in hot oil, for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half slice of cheese. Reduce heat to medium-low. Cover and cook 3 to 4 minutes or until cheese is melted and pears are warm
3. Divide arugula among dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook 30 seconds. Drizzle sauce on each serving. Sprinkle with freshly ground pepper. Makes 4 servings.
nutrition facts
Calories410Total Fat (g)22Saturated Fat (g)7, Monounsaturated Fat (g)12, Polyunsaturated Fat (g)2, Cholesterol (mg)90, Sodium (mg)480, Carbohydrate (g)16, Total Sugar (g)9, Fiber (g)3, Protein (g)36, Vitamin C (DV%)15, Calcium (DV%)29, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet