8 skinless, boneless turkey breast tenderloins
1 (2 pound) package dry Italian-style salad dressing mix
3 tablespoons olive oil
1 cup chicken broth
1 cup buttermilk
3 cloves garlic, finely chopped
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 can tomato sauce
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Dip the meat tenderloins in the dressing, and then place in the freezer for at least 30 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Add the tenderloins and cook until browned; drain and reserve about 1/4 of the fat.
Combine salad mix, olive oil, broth, buttermilk, garlic and wine in a large bowl. Stir well in a large skillet; when mixture begins boiling, whisk in tomato sauce and tomato sauce. Reduce heat to low and simmer for 4 minutes. Stir in broth and buttermilk, and simmer for 2 minutes.
Puree sauce mixture in a skillet over medium heat in a blender, reserving liquid. Add reserved broth to sauce, and simmer until warm, about 5 minutes. Stir in butter or margarine, tomato sauce, tomato sauce, tomato sauce, and tomato sauce.
Transfer sauce mixture to a 1 quart casserole dish. Top each tenderloin with reserved sauce, coarse salt and pepper.
Bake at 400 degrees F (200 degrees C) for 12 to 15 minutes.