- 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
Roasted Turkey Breast Tenderloin & Pan SauceSubmitted by: FOODIEWIFE
IntroductionIt 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.
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)
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.
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.