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Peppery Herbed Turkey Tenderloin Recipe

Peppery Herbed Turkey Tenderloin Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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 keep warm.
  • 3. 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.

Nutritional 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.