Turkey Tenderloin with sundried tomato and almond milk reduction sauce.

That's right, you heard me, Almond Milk. I'll explain why I deviated from the normal heavy cream .

My husband has decided it's time to do something about his winter fat. This is different from my post-baby fat, but let's face it, we're both some kind of fat. I spent all winter making hearty stews and sauces and we both look like it. He's on a low fat kick and it's required me to make some big changes to the pantry. We now have rice cakes instead of chips. There's turkey and hummus where the ham and sour cream were in the fridge. I quickly went through my typical low fat meals pretty quick and then got bored. I just happened to catch a quick article about using almond milk as a substitute instead of cream and had to check it out. The first trial went perfectly. The next day I made a cup of tea and instead of jaggery and goat's milk I used Truvia and almond milk. I was so pleased with the results. After a disastrous attempt at substituting Soymilk (it curdled) I didn't think any milk substitute would work, so color me happy!


Turkey Tenderloin with Sundried Tomato and Almond Milk Reduction Sauce:
One head of garlic with individual cloves scattered about a 8x10" pan or similar.
2 sliced shallots
2 Turkey tenderloins (packaged together)
1/3 cup sundried tomatoes packed in oil scattered about over the turkey
Sprinkle with Rosemary and Oregano
Bake covered in foil at 350 for 45 minutes
Remove turkey from pan and drain all drippings and tomatoes, garlic and seasonings into a sauce pan over medium-high heat.
Bring to boil and add ~1/2 Cup (more or less to your likings) Almond milk and reduce sauce until thick. (Approx 3-4 minutes)
Pour over turkey.
Serve with pretty salad.
Enjoy!