- 500 grams of turkey tenderloin
- Salt and pepper to taste
- 4 tablespoons of olive oil or sunflower oil
- Sesame seeds to taste for garnish
- 1 lemon (zest and juice)
- 200 ml of water
- 1 tablespoon of sugar
- 1 tablespoon of honey
- 1 pinch of salt
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
For the Lemon Sauce
Rinse the turkey tenderloin, drain it, and cut it into slices or strips about 2 cm thick. Season with salt and pepper, add a little lemon juice, and set aside in the refrigerator for a while.
Grate the lemon and set aside the zest. Squeeze it and pour the juice into a glass. Add the cornstarch, soy sauce, and an ounce of water. Stir well to combine the ingredients and set it aside.
In a skillet, heat the oil. Add the turkey you had reserved in the refrigerator. Let it brown evenly. When it reaches the desired level of doneness, remove it from the heat and serve on a plate.
In a small saucepan, combine the remaining water, sugar, honey, and half of the lemon zest. When it begins to boil, reduce the heat and add the reserved lemon juice mixture. Stir continuously until the sauce reaches your desired consistency. Serve it over the turkey as you like.
Garnish the dish with sesame seeds and a few sprinkles of lemon zest. Enjoy your meal!