Turkey Tenderloins with Shallot Berry Sauce Recipe

Turkey Tenderloins with Shallot Berry Sauce Recipe
Turkey Tenderloins with Shallot Berry Sauce Recipe photo by Taste of Home
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Turkey Tenderloins with Shallot Berry Sauce Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally.
Slice tenderloins; drizzle with pan juices. Serve with berry sauce. Yield: 8 servings.
Originally published as Turkey Tenderloins with Shallot Berry Sauce in Taste of Home Christmas Annual Annual 2013, p27

Nutritional Facts

1 serving: 258 calories, 6g fat (0 saturated fat), 68mg cholesterol, 414mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

  • 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
  1. Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, 8-10 minutes longer or until a thermometer reads 165°. Remove from pan; keep warm.
  2. Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat.
  3. Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally.
  4. Slice tenderloins; drizzle with pan juices. Serve with berry sauce. Yield: 8 servings.
Originally published as Turkey Tenderloins with Shallot Berry Sauce in Taste of Home Christmas Annual Annual 2013, p27

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