TURKEY TENDERLOINS WITH SHALLOT BERRY SAUCE

Turkey Tenderloins with Shallot Berry Sauce image

This dish is SO easy to make and comes together in a snap! The original recipe called for chicken and apricot, but I switched out turkey and berry jam to use up some Thanksgiving leftovers. I was thrilled with how well it turned out. The shallot and raspberry flavors go well together.-Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 turkey breast tenderloins (12 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/4 cup chicken broth
SAUCE:
1 tablespoon olive oil
5 shallots, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
3 tablespoons seedless raspberry jam

Steps:

Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, until a thermometer inserted in pork reads 165°, 8-10 minutes longer. Remove from pan; keep warm., Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat., Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally., Slice tenderloins; drizzle with pan juices. Serve with berry sauce.

Nutrition Facts : Calories 258 calories, Fat 6g fat (0 saturated fat), Cholesterol 68mg cholesterol, Sodium 414mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges