TENDERLOIN WITH HERB SAUCE
Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. -Monica Shipley, Tulare, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 495mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
PEPPERY HERBED TURKEY TENDERLOIN
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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 shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 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.
Nutrition Facts : Calories 203 calories, Fat 4g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 479mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges
ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
- In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
- Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
TURKEY BREAST TENDERLOINS WITH RASPBERRY SAUCE
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle turkey with salt and pepper. In a large nonstick skillet over medium heat, brown turkey in oil on all sides. Cover and cook until a thermometer reads 165°, 10-12 minutes. 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 until thickened, about 1 minute. Slice turkey; serve with sauce.
Nutrition Facts : Calories 275 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 425mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.
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- Preheat the oven to 350°F/175°C/Gas Mark 4 (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
- Mix the butter with finely chopped herbs, grated orange zest, and pressed clove garlic. Season to taste with salt and pepper.
- Prepare a baking dish, it should be just a little bit bigger than your piece of meat (so that the butter won't burn at the bottom and be spoonable after baking, creating a sauce that you can drizzle over your turkey).
- Pour the lemon juice all over turkey tenderloin, season it with salt and pepper on both sides, then spread the butter all over it (the butter won't stick very good to the meat because of the lemon juice, but it doesn't matter, just spread it as good as you can on all sides). If you have time, leave the meat to marinate for 1 hour (or longer, overnight). Take it out of the fridge 30 minutes before you plan on baking it.
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- In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, and 2 tablespoons of the olive oil until evenly combined. 2. Place the turkey in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors infuse.
- Heat the remaining tablespoon of oil in a cast iron or other oven-safe skillet over medium-high heat.
- Once hot, place the tenderloins in the pan, working in two batches if needed to prevent over-crowding. Sear for 3-4 minutes per side, until browned.
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