Pecan-Crusted Turkey Medallions with Apricot Sauce and Pearl Couscous

Instructions

1. 1

   Heat the oven and prep the turkey

   Heat the oven to 375°F. Slice the turkey tenderloins or breast crosswise into pieces about 1 inch thick. Place the pieces between sheets of food wrap and gently flatten to an even ½-inch thickness; very thin pieces need no pounding. Remove the wrap, pat the turkey dry, and season lightly on both sides with salt and pepper. Divide the full amount into 4 serving portions.

2. 2

   Coat the medallions

   Combine the finely chopped pecans and panko in a shallow dish. Put the flour in a second dish and the beaten egg in a third. Dredge the turkey in flour, shake off the excess, dip in egg, then press into the pecan-panko mixture. Let the coated pieces sit on a clean plate while you start the couscous. Discard any leftover flour, egg, and crumbs that have touched raw turkey.

3. 3

   Mix the apricot sauce

   Whisk the apricot preserves, Dijon mustard, cider vinegar, and measured water in a small bowl until combined. Set aside.

4. 4

   Cook the pearl couscous

   Heat the couscous olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast, stirring, for about 3 minutes, until lightly golden. Add the chicken broth and salt, using less salt initially if the broth is salty. Bring to a boil, reduce to low, cover, and simmer for about 10 minutes or according to the package, until tender and the liquid is absorbed. Add a small splash of hot water if it dries before becoming tender. Fluff and keep covered.

5. 5

   Sear and bake the turkey

   Heat the turkey olive oil and butter in a large oven-safe skillet over medium heat. Add the medallions without crowding; work in batches if needed. Sear for 2 to 3 minutes per side, turning carefully once, until the crust is lightly golden. Transfer the skillet to the oven, or move the turkey to a baking sheet if you cooked in batches. Bake for about 6 to 8 minutes, checking earlier for thin pieces, until a food thermometer inserted sideways into the center of each piece reads 165°F. If the crust darkens before the center reaches temperature, cover loosely with foil and continue checking. Timing varies with thickness; use the thermometer.

6. 6

   Crisp the kale

   While the turkey bakes, tear the thoroughly dried kale into bite-sized pieces and toss with its olive oil and a pinch of salt. Spread in a single layer on a small baking sheet and bake alongside the turkey for about 5 to 7 minutes, checking after 3 minutes and removing pieces as they become crisp. Thin edges can brown quickly. Shave the carrot into ribbons while the kale cooks.

7. 7

   Rest the turkey and warm the sauce

   Move the turkey to a clean plate and rest for 3 minutes, tented loosely with foil. Use an oven mitt for the hot skillet handle. Inspect the skillet: keep golden pan juices, but wipe out any blackened nut crumbs or scorched fat. Add the apricot sauce and stir over low heat for 1 to 2 minutes, until hot and pourable. Add water a tablespoon at a time if needed to loosen it. A clean small saucepan also works if the skillet is scorched.

8. 8

   Plate

   Divide the pearl couscous among 4 plates. Add the turkey medallions and spoon over the warm apricot-mustard sauce. Finish with the carrot ribbons, crisp kale, and a little chopped parsley if desired. Serve promptly to keep the crust crisp.