Turkey Tenderloins Apricot Sauce Recipes

TURKEY TENDERLOIN WITH ROSEMARY

Turkey Tenderloin with Rosemary image

With this recipe, you season and bake a turkey tenderloin, then make a sauce-all in one dish. It's a great entrée to serve when you're in a hurry and even greater when you're the one cleaning up.

Yield Serves 4; 3 ounces turkey per serving

Number Of Ingredients 9

Ingredients

Cooking spray
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
1 teaspoon fresh lemon juice
3/4 teaspoon salt-free lemon pepper
1 medium garlic clove, minced
1 1-pound turkey tenderloin, all visible fat discarded
1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 tablespoon dry white wine (regular or nonalcoholic)

Steps:

Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.
Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.
Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.
Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.
Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.
(Per serving)
Calories: 162
Total fat: 4.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.5g
Cholesterol: 70mg
Sodium: 58mg
Carbohydrates: 1g
Fiber: 0g
Sugars: 0g
Protein: 28g
Calcium: 19mg
Potassium: 355mg
3 lean meat
(Per serving)
Calories: 159
Total fat: 6.0g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 3.5g
Cholesterol: 74mg
Sodium: 62mg
Carbohydrates: 1g
Fiber: 0g
Sugars: 0g
Protein: 24g
Calcium: 13mg
Potassium: 475mg
3 lean meat

TURKEY TENDERLOINS & APRICOT SAUCE

Turkey Tenderloins & Apricot Sauce image

Make and share this Turkey Tenderloins & Apricot Sauce recipe from Food.com.

Provided by 4-H Mom

Categories Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 lbs turkey tenderloins
1/4 teaspoon salt
1/4 teaspoon ground pepper
2/3 cup apricot preserves
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons reduced sodium soy sauce

Steps:

Preheat oven to 400 degrees.
You will need a roasting pan lined with foil and coated with nonstick spray.
Season turkey tenderloins with salt and pepper, place in the prepared pan.
In a small bowl, combine the apricot preserves, garlic, mustard and soy sauce. Mix well, spoon some over turkey. Roast 35 to 40 minutes, basting frequently with the sauce, until an instant read thermometer inserted into the thickest part registers at least 160 degrees.
let turkey rest for 10 minutes before cutting it crosswise into 1/2 inch thick slices.

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