Turkey Tenderloin

I wanted to try a new cut of meat, so I ordered turkey tenderloins from Fresh Direct. There aren't many recipes for these (not even sure where you'd find the tenderloin on a turkey; next time I carve a Thanksgiving bird I'll have to see if I can figure it out). One I found on Food and Wine's web site was pretty popular with Todd, so here it is.

First I mixed 6 tablespoons flour with 6 tablespoons grated parmesan cheese, 2 minced garlic cloves, salt, pepper and some of that hebes de Provence Todd's mom bought me on a piece of waxed paper. Then I beat a couple of eggs (probably would only need 1 for a pound of tenderloins) in a shallow bowl. Pounded the tenderloins out thin, then dredged in milk and flour mixture and sauteed in olive oil, 3 minutes on each side. Served with lemon wedges.

I also roasted veggies, cutting carrots, parsnips and a sweet potato in matchsticks and tossing them with oil, salt and pepper before roasting in 400 degree oven for about half an hour. I experimented with roasting a beet in the same manner but found it just dried out until I wrapped it in foil, to steam it more than roast it. Haven't tasted the beet yet, though, so I don't know if I ruined the thing or not.