Here is a quick and easy turkey dinner perfect for this time of year.
Normandy is known for its apples, cheese and cream products — a great combination for this pan sauteed turkey tenderloin.
Leeks need to be cleaned of the sand that might hide between the leaves. The best way to do this is to cut the leeks in half lengthwise and let water run down between the leaves.
Yield: 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
3/4 pound turkey tenderloin
Salt and freshly ground black pepper
1 cup fresh diced onion
1 cup leek washed and sliced (1 leek)
1 cup fresh apple slices
3/4 cup apple juice
1 teaspoon cornstarch
3 tablespoons half and half
Heat a nonstick skillet over medium-high heat and spray with olive oil spray.
Add turkey and brown 2 minutes, turn and brown 2 minutes. Sprinkle with salt and pepper to taste. Lower heat to medium and add onion, leek and apple to skillet. Saute, covered 3 minutes, turn apples over, cover and saute 2 minutes. Mix 1 tablespoon apple juice with cornstarch until smooth and set aside. Add remaining apple juice to the pan, scraping up any brown bits in the bottom of the skillet. Bring liquid to a simmer, cover, and cook 2 minutes. Remove tenderloin to a carving board, a meat thermometer should read 165 degrees. Let rest while making the sauce. Add cornstarch mixture to the skillet and simmer until sauce thickens, about 1 minute. Stir in half and half. Slice turkey and spoon sauce with apples and leeks on top.