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Nancy's Turkey Tenderloin Caramelized Veg

1 cup diced green bell peppers 
1 cup thinly-sliced carrots 
1 cup thin onion wedges 
8 oz mushrooms cut into halves 
    (cut large mushrooms into quarters) 
2 x garlic cloves chopped 
1 tbl balsamic vinegar 
    (or red wine vinegar) 
1 tsp olive oil 
1/8 tsp salt divided 
1/8 tsp freshly-ground black pepper divided 
1 1/2 tsp country-style Dijon mustard 
6 oz turkey tenderloin 
1/2 tsp paprika 
    Nonstick cooking spray as needed 

 Method : 
Preheat oven to 400 degrees. Line 15- by 10-inch baking pan with heavy-duty foil.
Combine bell peppers, carrots, onions, mushrooms, garlic, vinegar, oil, half of salt and half of pepper in large bowl, tossing to coat vegetables evenly with seasonings. Spread vegetables onto prepared pan. Bake 15 minutes.
Meanwhile, spread mustard over top of turkey. Combine paprika, remaining salt and pepper in small bowl. Sprinkle over turkey. Lightly spray top of turkey with cooking spray.
Remove vegetables from oven. Stir vegetables and push to edges of pan. Place turkey in center of vegetables.
Roast 20 minutes. Stir vegetables. Roast 20 minutes more or until turkey is no longer pink in center (170 degrees). Let turkey stand 5 minutes.
Carve turkey across the grain into 1/2-inch-thick slices. Divide sliced turkey between two plates. Place 1 cup vegetables on each plate.
This recipe yields 2 servings.

 

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