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Turkey Tenderloins with Shallot Berry Sauce

Total Time

Prep: 15 min. Cook: 25 min.

Makes

8 servings

This dish is SO easy to make and comes together in a snap! The original recipe called for chicken and apricot, but I switched out turkey and berry jam to use up some Thanksgiving leftovers. I was thrilled with how well it turned out. The shallot and raspberry flavors go well together.—Kendra Doss, Colorado Springs, Colorado
Turkey Tenderloins with Shallot Berry Sauce Recipe photo by Taste of Home

Ingredients

  • 4 turkey breast tenderloins (12 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • SAUCE:
  • 1 tablespoon olive oil
  • 5 shallots, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tablespoons seedless raspberry jam

Directions

  1. Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, until a thermometer inserted in pork reads 165°, 8-10 minutes longer. Remove from pan; keep warm.
  2. Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat.
  3. Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally.
  4. Slice tenderloins; drizzle with pan juices. Serve with berry sauce.

Nutrition Facts

1 serving: 258 calories, 6g fat (0 saturated fat), 68mg cholesterol, 414mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

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