Sweet and sour turkey tenderloins

6 servings

Ingredients

Quantity Ingredient
1 pounds Boneless turkey breast
Tenderloins
8 ounces Can pineapple chunks in
Juice
¾ cup Low sodium chicken broth
½ cup Apricot preserves
¼ cup White vinegar
2 tablespoons Soy sauce
1 cup Thinly sliced carrots --
Sliced diagonally
1 cup Chopped onion -- 3/4\"
Pieces
½ cup Red bell pepper strips --
About 2\" long
2 tablespoons Cornstarch
2 tablespoons 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 Recipe By : Butterball (modified) From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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