Best Turkey Tenderloins And Mixed Sweet Peppers Recipes

TURKEY TENDERLOINS AND MIXED SWEET PEPPERS

Turkey Tenderloins and Mixed Sweet Peppers image

Bell peppers and herbs add fresh flavor to this easy turkey dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb turkey breast tenderloins
3 medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
2/3 cup chicken broth
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 tablespoons white wine vinegar
1 tablespoon cornstarch

Steps:

Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
Add bell peppers to skillet. Cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and red pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.
Remove turkey from skillet; keep warm. Push bell peppers from center of skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

HERB-ROASTED TURKEY TENDERLOIN WITH MANGO, LIME AND GINGER DRESSING AND ROASTED SWEET POTATOES

Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 turkey tenderloins (about 1 pound each)
Salt and freshly ground black pepper
2 teaspoons ground cumin
Olive oil
2 large sweet potatoes, peeled and cubed (2-inch pieces)
2 ripe mangoes, peeled and flesh sliced from seed
1/2 cup fresh mint leaves
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh ginger
1/4 cup plain yogurt

Steps:

Preheat oven to 400 degrees F.
Season turkey tenderloins all over with salt, black pepper and cumin.
In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
Reserve remaining turkey for Thai Turkey and Rice.