These tenderloins come already seasoned with spicy orange teriyaki, so they need only quick pan-searing and a brief rest. Serve them over rice to catch the glaze, and you have dinner in thirty minutes.

Serves 2. 30 minutes, 12 at the stove.

About 900 calories a serving, 45 g protein, 135 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Pat the turkey tenderloins dry and season lightly with salt and pepper.
2. Sear the tenderloins 4 to 5 minutes on each side until the exterior is browned and an instant-read thermometer inserted in the thickest part reads 165°F [74°C]. Transfer to a cutting board to rest for 5 minutes while you finish the rice.10 min
3. Cook 3/4 cup rice in a separate pot according to package directions. When the rice is done, fluff it with a fork and divide between two bowls.15 min
4. Slice the rested turkey tenderloins and arrange them over the rice. Pour any juices from the cutting board over the top, and scatter sliced scallions over everything.

Note The teriyaki seasoning in the meat is sweet and spicy, so serve with a crisp vegetable side or steamed greens if you have them. Leftovers keep three days refrigerated and reheat well in a skillet with a splash of water. Stretch this by adding steamed bok choy or a cucumber salad.