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Five Spice Turkey Tenderloin With Miso-Kissed Vegetables

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Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 270 per serving
Percent from Fat: 22%
Cusine: American
Course: Dinner
Food as MedicineSM Ingredient: Rapini

Food as MedicineSM Tip

Rapini is low in calories and sodium, and has no fat or cholesterol. It also has plenty of vitamin A, vitamin C and vitamin K. This "kissing cousin" to the turnip also contains iron, calcium and phytochemicals that may have cancer-fighting benefits.

Culinary Taste Tip

Fresh rapini can be found from fall to spring in markets with specialty produce sections. It should be wrapped in a plastic bag and refrigerated for no more than five days.

Culinary Technique Tip

Italians are particularly fond of rapini, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads.

Ingredients

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


Preparation

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.


Substitutions

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.


Nutritional Analysis

Total fat (g): 7.12. Fat calories (kc): 63.3. Cholesterol (mg): 45.19. Trans fatty acids (g): 0.02. Saturated fat (g): 0.43. Polyunsaturated fat (g): 1.79. Monounsaturated fat (g): 3.19. Fiber (g): 2.62. Carbohydrates (g): 20.43. Sugars (g): 7.39. Protein (g): 34.95. Sodium (mg): 571.14. Calcium (mg) 67.25.

Comments on Five Spice Turkey Tenderloin With Miso-Kissed Vegetables

From: Brennady

The rapini was a deal breaker for me. The smell of the recipe while cooking was divine. I took a bite and thought "My Goddess, what is that poison I have just ingested". I read up on rapini and evidently it is quite popular in Italy. Is there something I could do to make it more palatable? Is it an acquired taste?

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