Roasted Turkey Tenderloin in Sage Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
honeysuckle turkey tenderloin, 16 oz (remove)Swanson Chicken Broth 99% Fat Free, 1 cup (remove)White Wine, 8 fl oz (remove)Sage, ground, 1 tbsp (remove)Salt, 1 tsp (remove)Pepper, black, 1 tsp (remove)Shallots, 6 tbsp chopped (remove)Cider Vinegar, 2 tbsp (remove)
pre heat oven to 200 degrees
salt & pepper trukey loin
heat non-stick skillet w/ oven safe handle(or cover with aluminium foil)over med heat. add butter. saute shallots for 1 min hten add turkey tenderloin, just brownsear the outside.
add broth & wine, scrap up brown bits in pan. add sage, vinegar, salt & pepper, stir to combine.
transfer to oven and slow roast for about an hour or cook though.
use left over broth as sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user TORI7HARRISON.
salt & pepper trukey loin
heat non-stick skillet w/ oven safe handle(or cover with aluminium foil)over med heat. add butter. saute shallots for 1 min hten add turkey tenderloin, just brownsear the outside.
add broth & wine, scrap up brown bits in pan. add sage, vinegar, salt & pepper, stir to combine.
transfer to oven and slow roast for about an hour or cook though.
use left over broth as sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user TORI7HARRISON.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 375.8 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.4 g
Member Reviews
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FITNESSFOODIE
I would only make this again with major changes. Directions call for butter, no butter in the ingredients. 2 cups is too much liquid and the wine doesn't get a chance to cook off, so try only 1 c chicken broth. Cider vinegar lost in the mix. Use just a little to deglaze. Use 1 tsp ground sage. - 9/18/10