In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sautéthe vegetables with a little salt and pepper until they begin to soften andbecome slightly golden. Remove from heat and set aside.
Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, anddry herbs to taste, coating all sides.
Heat 2-3 Tbsp. olive oil in a 12” non-stick pan onmedium-high heat. When oil begins to shimmer, add the tenderloin pieces and searfor about 3 minutes on each side – without burning! Once browned all over, addabout 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat forabout 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables.Cover, and continue cooking for another 15 or so minutes.
Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold wateruntil dissolved. Stir mixture into the skillet with broth and vegetables untilit thickens.
Cut the tenderloin into slices; arrange on a servingplatter with the vegetables and pan gravy on the side.