- 1 lb. boneless turkey breast tenderloins
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon canola oil
- 1 tablespoon olive oil
- 2 garlic cloves, diced
- 1 tablespoon flour
- 3/4 cup low sodium turkey or chicken stock
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup parsley
- No Salt Seasoning and Pepper
Preheat oven to 375 degrees F.
Season turkey with onion, garlic powder, paprika, no salt seasoning and pepper. Bring a skillet (oven ready) up to medium high heat. Add canola oil to pan. Sear the tenderloin, approximately 3 minutes on each side. Transfer pan to oven; bake until temperature of turkey registers 165 degrees, about 15-20 minutes, depending on thickness of cut.
Place turkey tenderloins on a plate. Cover with foil. In the same pan, place back on the stove and bring up to medium heat. (Note: pan may be hot enough from oven.) Add olive oil and garlic. Saute for 1 minute; add flour. While continuously stirring, add in stock. Cook for 2-3 minutes until slightly thickened. Stir in lemon juice, zest, no salt seasoning and pepper. Cook for 1 additional minute. Remove from heat; add parsley. Serve immediately over turkey tenderloins.
