Here's what you'll need:
~ Mushrooms (cleaned and sliced Bellas)
~ Small orange pepper
~ Roasted tomatoes (from the Mediterranean Bar from the last post - I had three left over!)
~ Garlic (jarred will work!)
~ Turkey tenderloin
~ Dash white wine
In a stickfree pan, start a tablespoon or so of butter and some garlic sizzlin'. Add the turkey tenderloins. I bought a pack of three and sautéed all of them at once so I'd have some leftovers. Put them to the side. In the same pan, toss in some mushrooms, sliced pepper, leftover roasted tomatoes, splash of white wine and a dash of coarse-ground sea salt. Sautée until tender.
While the veggies are cooking, slice up some avocado. An easy trick I learned at a cooking seminar on my trip: Slice the avocado in half and then use a tablespoon to scoop each half out of the skin. I'm not sure if this is standard operating procedure for avocados and I've just not caught on up to now or what, but this is easy AND mess-free. A double-plus! Arrange the avocado on the plate, set the turkey tenderloin alongside it and scoop the veggies over it. Snip some scallions over the top of the whole thing to add a crisp, zesty finish. Bon apetit!
I enjoyed this meal with more of the wonderful Portal Roble from earlier this week. It heated up the flavors a little, giving the peppers a little bit of bite and the garlic a little more heat. It was wonderful!
Yours in the love of good food and wine,
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.