Turkey Tenderloins and Rosemary Potatoes

Ingredients

• Turkey breast meat

  18 oz or 510g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Lowfat milk

  Fluid, 1% 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. Slice the turkey crosswise into 1/2-inch medallions. Place in a plastic bag with broth, milk, minced garlic, salt, and pepper. Marinate in the refrigerator for 8 hours to a full day.
2. Drain the turkey and discard the marinade. In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add the turkey and cook until no longer pink, searing without burning.
3. In another large skillet, heat 2 tbsp olive oil. Add potatoes, rosemary, garlic powder, and salt to taste. Sauté on medium-high, stirring frequently until potatoes are soft.

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