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- 1 pound turkey tenderloin
- Salt and ground black pepper
- 1 tablespoon honey mustard
- 1/4 cup olive oil
- 2 pears, cored (optional) and sliced
- 4 slices provolone cheese, halved
- 5 ounces arugula (8 cups)
- 2 tablespoons cider vinegar
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 of the honey mustard.
2. In a 12-inch skillet heat 2 tablespoons of the 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 for 3 to 4 minutes or until cheese is melted and pears are warm.
3. Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.
- Servings Per Recipe 4,
- cal. (kcal) 410,
- Fat, total (g) 22,
- chol. (mg) 90,
- sat. fat (g) 7,
- carb. (g) 16,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 9,
- pro. (g) 36,
- vit. A (IU) 1215,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 480,
- Potassium (mg) 608,
- calcium (mg) 293,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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