Peppery Herbed Turkey Tenderloin Recipe

Ingredients

• 3 turkey breast tenderloins (12 ounces each)
• 1 cup dry white wine or apple juice
• 3 green onions, chopped
• 3 tablespoons minced fresh parsley
• 6 teaspoons Crisco® Pure Olive Oil, divided
• 1 tablespoon finely chopped garlic
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon dried thyme
• 1 teaspoon coarsely ground pepper
• 3/4 teaspoon salt, divided
• 4 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth

Directions

• Pat tenderloins dry; flatten to 3/4-in. thickness. In a bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Drain and discard marinade from turkey. Sprinkle turkey with pepper and 1/2 teaspoon salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
• In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce. Yield: 6 servings.

Peppery Herbed Turkey Tenderloin published in Light & Tasty October/November 2002, p37