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Split turkey tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound the turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with the remaining turkey portions.
In a shallow dish, combine flour, 1/8 teaspoon salt and pepper. Coat each turkey portion with the flour mixture, turning to coat evenly. Shake off excess flour mixture.
In a large nonstick skillet, heat olive oil over medium-high heat. Add the turkey; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, lemon zest, lemon juice, garlic, dry mustard and the remaining 1/8 teaspoon salt. Bring to a boil; reduce heat. Simmer, uncovered, for about 10 minutes or until the turkey is no longer pink and the cooking liquid is slightly reduced. Add green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon zest strips, additional green onions and lemon slices. Serve with some of the cooking juices.