2 tablespoons fresh {lemon juice}
2 tablespoons water
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried, crumbled {tarragon leaves}
1  medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound turkey tenderloin, all visible fat discarded
 vegetable oil spray
2 teaspoons olive oil

In a small bowl, whisk together the sauce ingredients. Set aside.

Cut the turkey crosswise into 1/4-inch slices.

Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate.

Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula.

To serve, drizzle the sauce over the turkey.