Peppery Herbed Turkey Tenderloin |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 C. Anthony, Jacksonville, Florida 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:
1. 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.
2. 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 no longer pink. Remove and keep warm.
3. 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.
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