1 whole large organic turkey tenderloin or 2 small tenderloins (about 1 pound total)
1½ teaspoons 5-spice powder
4 teaspoons canola or grapeseed oil, divided
1 pound rapini (broccoli rabe), tough stems discarded, stalks and leaves cut into 1″ pieces
1 red bell pepper, cut into short, thin strips
8 ounces shiitake mushrooms, tough stems trimmed, caps thickly sliced
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2½ tablespoons each: yellow miso paste and reduced sodium chicken broth
4 green onions, cut into ½-inch pieces
Heat oven to 350°F. Sprinkle 5-spice powder evenly over all sides of tenderloin. Heat 2 teaspoons of the oil in a large deep skillet over medium heat until hot. Add tenderloin; lightly brown 2 minutes per side. Transfer tenderloin to a shallow baking sheet; bake until internal temperature of tenderloin reaches 165°F, about 20 to 22 minutes.
Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add rapini; stir-fry 2 minutes. Add bell pepper and mushrooms; stir-fry 3 minutes. Add garlic and pepper flakes; stir-fry 2 minutes or until vegetables are crisp-tender. Add miso paste and broth; cook 2 minutes or until sauce thickens. Remove from heat; stir in green onions.
Transfer vegetables to four serving plates. Slice tenderloin crosswise into ½-inch thick slices; arrange over vegetables. Drizzle any pan juices from baking sheet over turkey.
2 (4 ounce) packages sliced exotic mushrooms may replace the shiitake mushrooms and broccolini may replace the rapini.
If turkey tenderloin is not available, purchase a boneless turkey breast or turkey breast half, skin the turkey and cut into 1-inch chunks.
for more information on booking Dr. John La Puma for one of your events, check out his page on our website or call our office at 1.800.345.5607.
Stay up to date on all the latest news at Eagles Talent