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Turkey Tenderloins with Shallot Berry Sauce

 Turkey Tenderloins with Shallot Berry Sauce
This dish is SO easy to make and comes together in a snap! The original recipe called for chicken and apricot, but I switched out turkey and berry jam to use up some Thanksgiving leftovers. I was thrilled with how well it turned out. The shallot and raspberry flavors go well together.—Kendra Doss, Colorado Springs, Colorado
8 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 4 turkey breast tenderloins (12 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • SAUCE:
  • 1 tablespoon olive oil
  • 5 shallots, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tablespoons seedless raspberry jam

Directions

  • Sprinkle turkey with salt and pepper. In a large skillet, heat oil
  • over medium heat. Brown tenderloins on all sides in batches. Cook,
  • covered, 8-10 minutes longer or until a thermometer reads 165°.
  • Remove from pan; keep warm. Add broth to skillet; increase heat to
  • medium-high. Cook, stirring to loosen browned bits from pan; remove
  • from heat.
  • Meanwhile, in another skillet, heat oil over medium-high heat. Add
  • shallots, salt and pepper; cook and stir until shallots are tender.

2 of 2

Turkey Tenderloins with Shallot Berry Sauce (continued)

Directions (continued)

  • Add broth, stirring to loosen browned bits from pan. Stir in vinegar
  • and jam. Bring to a boil; cook 4-5 minutes or until slightly
  • thickened, stirring occasionally.
  • Slice tenderloins; drizzle with pan juices. Serve with sauce. Yield:
  • 8 servings.