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Tuscan Turkey Tenderloins & Mediterranean Orzo

Name: Tuscan Turkey Tenderloins & Mediterranean Orzo
Prep time: PT20 minutesM
Cook time: PT20 minutesH
Total time: P1DT20 minutesH20 minutesM
Yield: 10

Portions10
Preparation20 minutes
Cook time20 minutes

Protein
- 3 Olymel Tuscan Turkey Breast Fillets thawed
Mediterranean Orzo
- 750 g of cooked Orzo
- 1 red bell pepper diced
- 1 green pepper diced
- 5 large shallots diced
- 4 garlic cloves chopped
- 150 g of Kalamata black olives sliced
- 250 feta cheese in small cubes
- 75 ml of virgin olive oil
- ¼ cup of fresh basil chopped
- 1 tbsp. of dry oregano
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
Garnishes
- Shaved parmesan
- Fresh basil
- Lemon wedges

Ingredients

Protein
- 3 Olymel Tuscan Turkey Breast Fillets thawed
Mediterranean Orzo
- 750 g of cooked Orzo
- 1 red bell pepper diced
- 1 green pepper diced
- 5 large shallots diced
- 4 garlic cloves chopped
- 150 g of Kalamata black olives sliced
- 250 feta cheese in small cubes
- 75 ml of virgin olive oil
- ¼ cup of fresh basil chopped
- 1 tbsp. of dry oregano
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
Garnishes
- Shaved parmesan
- Fresh basil
- Lemon wedges

Preparation

Tuscan Turkey tenderloins
- Preheat the oven to 375F (190C)
- Remove the Tuscan turkey tenderloins from the packages and place on a baking sheet lined with parchment paper.
- Bake for 20 minutes.
- Remove from the oven and cover with aluminum foil, keep warm.
Mediterranean Orzo
- Add the olive oil to a large skillet over medium high heat
- Sautéed the shallots for two minutes while stirring. Add the garlic and peppers. Cooked for on more minute.
- Add the cooked orzo and the olives, cook for one more minutes while stirring. Seasoned with the oregano, salt and black pepper.
- Remove from the heat, add the feta cheese and the fresh basil.
Plating
- Cut the turkey tenderloins in thin slices, transfer to serving plates.
- Served the mediterranean orzo.
- Garnish with shaved parmesan, fresh basil leaves and lemon wedge.