© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 1-1/4 to 1-1/2 lbs TURKEY TENDERLOINS, sliced in half lengthwise
1/4 tsp salt
1/4 tsp freshly ground black pepper
1-1/2 tbsp olive oil
2 tsp corn starch
1/2 c cranberry-raspberry juice
1/4 c Heinz 57 sauce
1/4 c raspberry preserves
1 tsp fresh lemon juice
1/4 c sliced almonds, toasted
As needed seedless red grapes
4 c cooked wild rice
Season turkey tenderloins with salt and pepper.
In a medium skillet, heat olive oil. Add turkey and sauté on both sides. Cover and continue to cook for 12-16 minutes or until cooked throughout. Transfer from skillet to warm serving platter.
Dissolve cornstarch in cranberry-raspberry juice. Stir in sauce, preserves and lemon juice.
Continue to cook sauce until thickened, stirring constantly.
Pour sauce over tenderloins and sprinkle with almonds.
Garnish with red grapes. Serve with wild rice.
Total Calories 490
Total Fat 11 g
Saturated Fat 1 g
Cholesterol 75 g
Sodium 430 mg
Total Carbohydrates 57 g
Dietary Fiber 4 g
Sugars 18 g
Protein 44 g
% Daily Protein 0
% Daily Vitamin C 20
% Daily Calcium 2
% Daily Iron 8