2-1/2 tbsp butter, divided
1 lb TURKEY TENDERLOINS, lbed to an even thickness
Salt and freshly ground pepper To Taste
3 tbsp good-quality red wine vinegar
Parsley, finely chopped To Taste
Melt 1/2 tablespoon butter in heavy nonstick skillet. Cut remaining butter into small pieces and set aside.
Brown turkey in melted butter over low heat, about 5 minutes on all sides. Cover and cook 5 minutes longer or until the internal temperature reaches at least 165 degrees F.
Transfer to a platter; sprinkle with salt and pepper, if desired. Cover with foil.
Add vinegar to the drippings in skillet; boil vinegar, stirring to scrape up any browned bits, until reduced by half.
Pour any juices from platter into skillet. Remove skillet from heat; add butter, chopped parsley and stir until butter is melted and sauce is smooth.
Cut turkey into thin diagonal slices; drizzle with sauce.
190 Total Calories
8 g Total Fat
4 g Saturated Fat
90 g Cholesterol
280 mg Sodium
318 mg Potassium
0 g Total Carbohydrates
0 g Dietary Fiber
0 g Sugars
28 g Protein
6 % Daily Protein
0 % Daily Vitamin C
2 % Daily Calcium
8 % Daily Iron