Ingredients:
(for 2 people) F W Gf Df
1 lb. of organic turkey tenderloin
1 organic Granny Smith apple
10-12 dried prunes
1 sprig of rosemary
2 cloves of garlic
3 Tbsp. of Evoo
1/2 Tbsp. unsalted butter
1 cup of dry white wine
Salt
Black pepper
Wash the tenderloin; trim any fat, and pat dry with paper towels. On the stove-top, heat the oil and the butter in a pan. Crush the garlic with the back of a spoon without peeling it, and add it to the pan, together with the rosemary.
Brown the meat on all sides for a few minutes, discard the garlic, and add the white wine, let the alcohol evaporate for a couple of minutes on high heat, add salt and pepper, cover with a lid, and cook on low heat for 20 minutes.
Peel the apple, cut it into eight wedges and add it to the pan together with the pitted prunes, and keep cooking for another 10 to 12 minutes. The tenderloins are cooked when the internal temperature – measured with with a food thermometer in the thickest part – reaches 165F. Remove the pan from the stove-top, and let it rest for 5 minutes, covered.
Slice the meat and serve warm with some gravy, the apples and the prunes.