Turkey Tenderloins with Cherry Tomato–Serrano Peperonata

Serves 4

Peperonata is an Italian relish of sweet peppers sautéed in olive oil that be served warm or cold. It can be flavored with all kinds of additional ingredients, such as tomatoes, onions, garlic, herbs, capers, olives, and vinegar. This version incorporates a serrano pepper for a little kick!

Prep: 15 minutes

Cook: 35 minutes

Rest: 5 minutes

Total: 55 minutes

• 1½ pounds turkey tenderloins
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 4 cups sliced sweet mini peppers
• 1 serrano chile pepper, halved, seeded, and thinly sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes
• ¼ cup balsamic vinegar
• 2 tablespoons torn fresh basil

Preheat the oven to 425°F.

Season the turkey with the salt and black pepper. Heat the oil in an oven-proof skillet over medium-high heat. Add the turkey and cook until browned, 2 to 3 minutes per side.

Remove the turkey from the skillet. Add the bell peppers, chile, onion, and garlic to the skillet and cook, stirring occasionally, until just softened, 3 to 5 minutes. Stir in the tomatoes and vinegar.

Return the turkey to the skillet and transfer to the oven. Roast until the turkey is cooked through, 25 to 30 minutes. Let the turkey rest 5 minutes then cut into slices. Top with the basil and serve.