Sweet and sour turkey tenderloins
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless turkey breast |
| Tenderloins | ||
| 8 | ounces | Can pineapple chunks in |
| Juice | ||
| ¾ | cup | Low sodium chicken broth |
| ½ | cup | Apricot preserves |
| ¼ | cup | White vinegar |
| 2 | tablespoons | Soy sauce |
| 1 | cup | Thinly sliced carrots -- |
| Sliced diagonally | ||
| 1 | cup | Chopped onion -- 3/4\" |
| Pieces | ||
| ½ | cup | Red bell pepper strips -- |
| About 2\" long | ||
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
Coat a non-stick skillet with cooking spray. Add tenderloins to the cold skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice. Combine juice, broth, preserves, vinegar, and soy sauce in a small bowl; set aside. Remove browned tenderloins from skillet. Add carrots and onions and saute about 3 minutes, spraying skillet lightly or adding a little broth if needed. Stir in red pepper and saute 1 minute more. Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat 12 to 15 minutes, turning tenderloins once. In a small dish, stir together cornstarch and water until smooth. Remove tenderloins from skillet and slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook over medium heat until thickened. Add sliced tenderloins and serve over rice.
per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na Recipe By : Butterball (modified) From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (