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Turkey Tenderloins with Shallot Berry Sauce

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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings


  • 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


  • 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.
  • Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat.
  • 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.
  • 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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