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Autumn Turkey Tenderloins

 Autumn Turkey Tenderloins
Brenda Sabot-Lion from Warren, Pennsylvania sends us this out-of-the-ordinary meal that's perfect for cool nights with family, friends or company. With cinnamon and brown sugar, it's slightly sweet, and the toasted walnuts add a wonderful toasty-nutty crunch.
5 ServingsPrep/Total Time: 30 min.


  • 1-1/4 pounds turkey breast tenderloins
  • 1 tablespoon butter
  • 1 cup unsweetened apple juice
  • 1 medium apple, sliced
  • 1 tablespoon brown sugar
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup chopped walnuts, toasted


  • In a large skillet, brown turkey in butter. Add the apple juice,
  • apple, brown sugar, bouillon, cinnamon and nutmeg. Bring to a boil.
  • Reduce heat; cover and simmer for 10-12 minutes or until a meat
  • thermometer reads 170°.
  • Using a slotted spoon, remove turkey and apple slices to a serving
  • platter; keep warm.
  • Combine cornstarch and water until smooth; stir into pan juices.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Spoon over turkey and apple. Sprinkle with walnuts. Yield: 5
  • servings.

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Autumn Turkey Tenderloins (continued)

Nutritional Facts: 1 serving equals 274 calories, 11 g fat (2 g saturated fat), 62 mg cholesterol, 423 mg sodium, 16 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer