Purslane Turkey Tenderloin with Peas and Carrots
Before you get all excited or impressed by my vast knowledge of purslane, I will confess that tonight’s dinner masterpiece was a total cheater. Technically, I cooked it. Technically, I have used the specified ingredients. But, don’t be fooled. It was too easy to be very gourmet or epicurean or any other ‘chef’ type of word. This was a complete Rachel Ray short cut move.
- Turkey tenderloin ala Costco and Foster Farms, pre-marinated. All I did was put it on the BBQ and flip it
- Carrots and honey in a foil pouch. Put it on the BBQ. (That is Fallon, Nevada, honey, though. Bonus points.)
- Repeat with the peas.
- I chopped up some purslane and sprinkled it on the turkey.
- Done. Weeknight meal plan–viola!
Now, here’s some stuff you can be impressed by:
Purslane is high in Omega 3 Fatty Acids. That’s good for you stuff. Purslane is a noxious weed that you can eat. Go figure. Purslane is most commonly used in salads, kinda like parsley. And, to me, purslane didn’t really taste like much. It is just a ‘green’ flavor. Not like lawn clippings but juicier than parsley, if that makes any sense.
OH. And, a couple of other bloggers told me that purslane is common in Greek diets and there was some kind of study out there on interweb machine that indicated a group of people in the Mediterranean somewhere all lived to be well over a hundred and ate purslane everyday. Hmmm. There might be something to that one.