Turkey Tenderloins and Rosemary Potatoes

Ingredients

• Turkey breast meat

  18 oz or 510g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Garlic

  Raw

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Garlic powder

  Spices

  ½ tsp or 2g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

Directions

1. Cut the potatoes into 1/2-inch cubes and pat dry with paper towels.
2. Slice the turkey crosswise into 1/2-inch medallions. In a resealable bag or shallow dish, combine the turkey, chicken broth, milk, minced fresh garlic, a pinch of salt, and pepper. Refrigerate to marinate for 8 to 24 hours.
3. Drain the turkey and discard the marinade. Pat the turkey dry.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the turkey medallions in a single layer and sear until browned and cooked through, 2 to 4 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and tent loosely to keep warm.
5. In another large skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add the cubed potatoes, dried rosemary, garlic powder, and a pinch of salt. Cook, stirring frequently, until browned and tender, 12 to 18 minutes. Adjust salt to taste.
6. Serve the turkey medallions with the rosemary potatoes.