Side Pannel
Sweet and Sour Turkey Tenderloins
Sweet and Sour Turkey Tenderloins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Low Fat
Ingredients List
- 1 lb Boneless turkey breast
- Tenderloins
- 8 oz Can pineapple chunks in
- Juice
- 3/4 c Low sodium chicken broth
- 1/2 c Apricot preserves
- 1/4 c White vinegar
- 2 tb Soy sauce
- 1 c Thinly sliced carrots --
- Sliced diagonally
- 1 c Chopped onion -- 3/4"
- Pieces
- 1/2 c Red bell pepper strips --
- About 2" long
- 2 tb Cornstarch
- 2 tb Water
Directions
Coat a non-stick skillet with cooking spray. Add tenderloins to the cold
skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice. Combine juice, broth,
preserves, vinegar, and soy sauce in a small bowl; set aside. Remove
browned tenderloins from skillet. Add carrots and onions and saute about 3
minutes, spraying skillet lightly or adding a little broth if needed. Stir
in red pepper and saute 1 minute more. Pour pineapple juice mixture into
skillet, return tenderloins and simmer covered over low heat 12 to 15
minutes, turning tenderloins once. In a small dish, stir together
cornstarch and water until smooth. Remove tenderloins from skillet and
slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook
over medium heat until thickened. Add sliced tenderloins and serve over
rice.
per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na
skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice. Combine juice, broth,
preserves, vinegar, and soy sauce in a small bowl; set aside. Remove
browned tenderloins from skillet. Add carrots and onions and saute about 3
minutes, spraying skillet lightly or adding a little broth if needed. Stir
in red pepper and saute 1 minute more. Pour pineapple juice mixture into
skillet, return tenderloins and simmer covered over low heat 12 to 15
minutes, turning tenderloins once. In a small dish, stir together
cornstarch and water until smooth. Remove tenderloins from skillet and
slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook
over medium heat until thickened. Add sliced tenderloins and serve over
rice.
per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na
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