Turkey Tenderloins with Red Wine Vinegar Butter Sauce



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.

Nutrition Facts

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