these recipes jumped out at me when i was attempting to come up with ideas for things to cook once i got back in town, and i made both of them friday night as meal prep for this week.
the tenderloin i bought for the turkey tenders was about 1.25 pounds and was already separated into two pieces. i didn't get 20 slices out of it because i wasn't really measuring the pieces that closely. i had eggs on hand so i used 2 beaten eggs with maybe a tablespoon of water instead of the egg substitute. i used a mixture of garlic powder and kosher salt since i didn't have garlic salt. since the turkey pieces wound up on the large side, i cooked them a bit longer both on the stove top and in the oven - maybe 3-4 minutes per side on the stove and 8-10 minutes per side in the oven - to make sure they were cooked through. i've been using these as part of my breakfast with whatever side dishes may be in the fridge and i would totally make it again.
i had a couple of pork tenderloins in the freezer already and i have been trying to figure out how i feel about pears since i don't eat them that often, so trying this dish out seemed like a no-brainer. also i love sweet potatoes and prosciutto, so why not? i bought the pears a few days before i made this and they were no longer firm, which made cutting and baking them a bit of a challenge. definitely use firm pears for this one, folks. i think i set the timer for 25 minutes once i added the pork tenderloin and it came out damn near perfect. this has been my dinner for the past couple of nights (i added a salad tonight because i felt like i needed a salad in my life, lol) and if i can't think of anything to do with the remaining pork tenderloin in the freezer, i might break this back out.
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