Lemon Thyme Turkey Tenderloins

2 lb. boneless, skinless turkey tenderloins
sea salt to taste
ground pepper to taste
2 Tbsp Coconut Oil

Sauce:
1/4 cup olive oil
3 Tbsp lemon juice
2 Tbsp shallots, minced
1 garlic clove, minced
2 tsp Dijon mustard
2 tsp fresh thyme, chopped
1/4 tsp sea salt
pinch ground black pepper

1. pound tenders to 1/2 thickness between plastic wrap or parchment paper
2. cut tenders in half, removing the white tendon that runs down the middle of each one. Season with salt and pepper.
3. in small bowl, whisk together the sauce ingredients until well combined. Set aside.
4. in a large skillet over medium-high heat, melt the coconut oil. Place tenders in skillet and let them brown about 4 minutes. turn tenders over and brown other side, about 3 minutes
5. add sauce to pan, pouring it evenly over the tenders. Turn heat to low and simmer, uncovered for 5 minutes or until sauce is heated through and tenders are no longer pink in the middle.
6. serve

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LONDARZA1.