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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.2
  • Total Fat: 6.0 g
  • Cholesterol: 50.6 mg
  • Sodium: 1,237.8 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 21.0 g

View full nutritional breakdown of Roasted Turkey Breast Tenderloin & Pan Sauce calories by ingredient
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Roasted Turkey Breast Tenderloin & Pan Sauce

Submitted by: FOODIEWIFE

Introduction

It doesn't have to be Thanksgiving to make a turkey dinner. I like to buy Free Range Turkey breast tenderloin, no skin for a fast and healthy meal. It doesn't have to be Thanksgiving to make a turkey dinner. I like to buy Free Range Turkey breast tenderloin, no skin for a fast and healthy meal.
Number of Servings: 4

Ingredients

    Free-Range Turkey Breast Tenderloin, no skin (usually comes as two pieces, about a pound)
    kosher salt & pepper, to taste
    1 Tbsp. Bell's Poultry Seasoning
    1 Tbsp. Olive Oil
    4 oz. dry white wine
    8 oz. turkey stock or chicken stock (no bouillion)

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Directions

Preheat oven to 425F
Wash and pat dry the turkey tenderloin
Season with salt & pepper and poultry seasoning on both sides.
Heat olive oil, until shimmering, in an oven-proof skillet.
Sear the turkey meat for about 3 minutes, until golden brown.
Turn over the tenderloins and sear for 3 minutes.

Remove and put into preheated oven until cooked (about 20 minutes, or until 185F)

Remove turkey from the pan, plate and set aside; keep warm.

Drain any excess oil from the hot pan, carefully.
Return pan to high heat and add white wine.
Deglaze the pan for a minute or two.
Add the chicken or turkey stock.
Allow sauce to reduce, at a high heat, until a spatula leaves a clean "trail" when scraped across the pan.

OPTIONAL: When the sauce has reduced, remove from heat and whisk in 1 Tbsp of unsalted butter. I don't do this, to save fat calories.

While sauce is reducing, slice tenderloin into thin strips.

To Plate:
Serve with my mashed sweet potato recipe, homemade cranberry sauce and homemade whole grain stuffing recipe.

Leftovers (if there are any) make great sandwiches or salads.


Number of Servings: 4

Recipe submitted by SparkPeople user FOODIEWIFE.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Will make this again. Not really sure about the sauce- didn't reduce down much but I would still use it. Served with Uncle Ben's chicken rice and green beans. - 1/17/10

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  • Just had this for supper with a baked sweet potato, and steamed broccoli...yummy. I used my own dried homegrown herbs instead of the poultry seasoning. I used a new wine I just found, Honey Mead wine...delish! - 7/2/13

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  • Husband said it was excellent. I used cajun seasoning but didn't make the pan sauce. - 2/10/12

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  • good. lean turkey tasty with minimal work. served with brown rice and veggies - 9/9/11

    Was this review helpful?   yes  No