Turkey Breast Tenderloins with Raspberry Sauce Recipe

Turkey Breast Tenderloins with Raspberry Sauce Recipe
Turkey Breast Tenderloins with Raspberry Sauce Recipe photo by Taste of Home
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Turkey Breast Tenderloins with Raspberry Sauce Recipe

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Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, the sauce is so good, you’ll be tempted to eat it with a spoon.—Deirdre Cox, Kansas City, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 turkey breast tenderloins (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 teaspoon cornstarch
  • 1/4 cup cranberry-raspberry juice
  • 2 tablespoons Heinz 57 steak sauce
  • 2 tablespoons red raspberry preserves
  • 1/2 teaspoon lemon juice

Directions

Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Remove and keep warm.
Combine cornstarch and juice until smooth; add to the pan. Stir in the steak sauce, preserves and lemon juice. Bring to a boil; cook and stir for 1 minute or until thickened. Slice turkey; serve with sauce. Yield: 2 servings.
Originally published as Turkey Breast Tenderloins with Raspberry Sauce in Country Woman October/November 2010, p39

Nutritional Facts

1 each: 275 calories, 6g fat (1g saturated fat), 69mg cholesterol, 425mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 33g protein.

  • 2 turkey breast tenderloins (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 teaspoon cornstarch
  • 1/4 cup cranberry-raspberry juice
  • 2 tablespoons Heinz 57 steak sauce
  • 2 tablespoons red raspberry preserves
  • 1/2 teaspoon lemon juice
  1. Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Remove and keep warm.
  2. Combine cornstarch and juice until smooth; add to the pan. Stir in the steak sauce, preserves and lemon juice. Bring to a boil; cook and stir for 1 minute or until thickened. Slice turkey; serve with sauce. Yield: 2 servings.
Originally published as Turkey Breast Tenderloins with Raspberry Sauce in Country Woman October/November 2010, p39

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