Sweet & Sour Turkey Tenderloins
Yield
2 servingsPrep
15 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey breast
tenderloins, boneless |
|
| 8 | ounces |
pineapple chunks
in juice |
|
| ¾ | cup |
chicken broth
low sodium |
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| ¼ | cup |
white vinegar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | cup |
carrots
sliced thin diagonal |
|
| 1 | cup |
onions
3/4 inch pieces |
|
| ½ | cup |
sweet red bell peppers
2 inch, strips |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey breast
tenderloins, boneless |
|
| 231.2 | ml/g |
pineapple chunks
in juice |
|
| 177 | ml |
chicken broth
low sodium |
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 59 | ml |
white vinegar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 237 | ml |
carrots
sliced thin diagonal |
|
| 237 | ml |
onions
3/4 inch pieces |
|
| 118 | ml |
sweet red bell peppers
2 inch, strips |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
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 sauté about 3 minutes, spraying skillet lightly or adding a little broth if needed.
Stir in red pepper and sauté 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.
