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Peppery Herbed Turkey Tenderloin

Peppery Herbed Turkey Tenderloin
I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste.—Virginia C. Anthony, Jacksonville, Florida
6 ServingsPrep: 10 min. + marinating Cook: 15 min.

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 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 small bowl,
  • combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic,
  • rosemary and thyme. 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. 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
© Taste of Home 2013

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Peppery Herbed Turkey Tenderloin (continued)

Directions (continued)

  • 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.
Nutrition Facts: 5 ounces cooked turkey equals 258 calories, 5 g fat (1 g saturated fat), 116 mg cholesterol, 476 mg sodium, 4 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 6 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013