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1
pound turkey tenderloin
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Salt and ground black pepper
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1
tablespoon honey mustard
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1/4
cup olive oil
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2
pears, cored (optional) and sliced
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4
slices provolone cheese, halved
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5
ounces arugula (8 cups)
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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,
- Calories 410,
- Protein (gm) 36,
- Carbohydrate (gm) 16,
- Fat, total (gm) 22,
- Cholesterol (mg) 90,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 9,
- Vitamin A (IU) 1215,
- Vitamin 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 (DV %) 293,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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