Peppery Herbed Turkey Tenderloin Recipe

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Peppery Herbed Turkey Tenderloin Recipe photo by Taste of Home

Peppery Herbed Turkey Tenderloin Recipe

Read Reviews

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 Anthony, Jacksonville, Florida

Featured In: 35 Easy Weeknight Dinners That are Surprisingly Low-Carb

MAKES:

6 servings

TOTAL TIME:

Prep: 10 min. + marinating Cook: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Quick Diabetic Exchange CONTEST WINNER

MAKES:

6 servings

TOTAL TIME:

Prep: 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 turkey reaches 165°. 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.

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

Nutritional Facts

5 ounce-weight: 258 calories, 5g fat (1g saturated fat), 116mg cholesterol, 476mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 41g protein. Diabetic Exchanges: 6 lean meat, 1 fat.

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

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 turkey reaches 165°. 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.

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

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MY REVIEW

julzrulz9 User ID: 7093746 53759

Reviewed Aug. 3, 2013

"I certainly liked this dish, I just wasn't in love with it. turkey and the sauce both had good flavor. I served them over buttered egg noodles. I may or may not use this recipe again but it is a good use of turkey."

MY REVIEW

LynKz User ID: 6788068 37998

Reviewed Jul. 24, 2012

"was really surprised at the amazing flavor as some turkey dishes can lean towards bland. I didn't have parsley but did have cilantro so substituted and we grilled the marinated turkey, really really good!!!!"