Pound turkey tenderloins to an even thickness. Season with salt and pepper. In a small amount of olive oil, sear turkey on both sides, remove from pan. Sprinkle with lemon juice.

Bake in a 325 degree F convection oven for 15 minutes or until cooked through. Hold for service.

In same oven, roast mushrooms in truffle oil with fresh herbs. Transfer to sauté pan, add butter and shallots. Deglaze with wine, reduce by 1/2 of the volume.

Add cream and reduce by 1/3 of the volume. Add cheese, garlic and nutmeg.

Julienne turkey tenderloin. Add sun-dried tomatoes to turkey strips.

Cook fettuccine to al dente stage. Drain and toss with truffle oil to coat.

Mix fettuccine with Mushroom Marsala Sauce. Stir in turkey/tomato mixture and toss well to coat all surfaces.

Sprinkle with Parmesan. Garnish with fresh herbs.