Roasted Turkey Breast Tenderloin & Pan Sauce
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
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)
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.
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.
Member Ratings For This Recipe
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