Here’s a one dish wonder that’s very easy to make and so delectable to eat. When we don’t want to heat up the oven on these hot summer nights, this is a great recipe to fall back on. It’s pretty simple to make and takes very little time, less than a half hour to prepare. The addition of the garlic and shallots adds some flavor as well as heat (we’re talking over a tablespoon of minced garlic here). This would also work well with skinless boneless chicken breasts or pork tenderloin.
First, dry off using paper towels, one:
1 pound (approximately) turkey tenderloin
Then slice it in half lengthwise to expose the tendon running down the middle (that tough white string). Remove the tendon, easier if you cut the tenderloin so that the tendon is on the outer part of one half. On a plate or pie plate (I used a paper plate) combine:
2 tablespoons gluten-free all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Whisk to make sure the herbs are even throughout the flour mixture. Dredge each half of the turkey tenderloin in the flour mixture, on both sides. In a 12″ skillet, heat over medium high heat:
1 tablespoon olive oil
When the oil is shimmering, add the turkey pieces, lower the heat to medium and saute the turkey on each side for approximately 3-5 minutes or until firm, turning once.* Remove from the skillet and add:
3-4 small shallots, sliced and/or diced
1-2 tablespoons minced garlic
You may need to add a little more (about 1 teaspoon) olive oil. Sauté over medium low heat for about 1 minute until the shallots are softened and the garlic is just beginning to brown. Add to the skillet:
1/2 to 3/4 cups chicken (or turkey) stock (start with 1/2 cup and add more if the mixture needs thinning after the next step)
Scrap the bottom of the skillet to release the browned bits left from the turkey. Mix together:
1 cup dairy-free milk (I used oat but for a creamier texture, use a non-dairy creamer)
1 1/2 tablespoons gluten-free flour
Whisk to combine before adding to the skillet. Stir the ingredients to mix thoroughly and continue stirring until the sauce thickens before reducing the heat to low, about 2-3 minutes. Add the turkey pieces back into the sauce and simmer for several minutes to reheat the turkey. Serves 2-4. I served mine over brown rice but it would pair just as well with mashed potatoes, mashed sweet potatoes, quinoa, sorghum or millet, or even a puree of root vegetables.
*The amount of time needed to cook the turkey will depend on the thickness of the turkey slices.