SWEET AND SOUR TURKEY TENDERLOIN

Sweet and Sour Turkey Tenderloin image

A nice, light turkey tenderloin dinner I created one night with things I had on hand. Serve over brown rice.

Provided by cookinme

Categories uncategorized

Time 40m

Yield 4

Number Of Ingredients 12

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Ingredients

1 (8 ounce) can pineapple chunks in juice
1 cup low-sodium chicken broth
½ cup apricot preserves
¼ cup rice vinegar
2 tablespoons soy sauce
cooking spray
1 pound turkey tenderloins
2 cups thinly sliced carrots
1 large onion, chopped
½ cup red bell pepper, cut into 2-inch chunks
2 tablespoons cornstarch
2 tablespoons water

Steps:

Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.
Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.
Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.
Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.
Remove tenderloins from the skillet and slice; keep warm.
Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 50.5 g, Cholesterol 46.6 mg, Fat 3.5 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 1047.8 mg, Sugar 32 g