Sweet And Sour Turkey Tenderloins

Recipe Ingredients

1 lb	454g / 16oz	Boneless turkey breast
		Tenderloins
1		Pineapple chunks in
		Juice
3/4 cup	177ml	Low sodium chicken broth
1/2 cup	118ml	Apricot preserves
1/4 cup	59ml	White vinegar
2 tablespoons	30ml	Soy sauce
1 cup	110g / 3.9oz	Thinly sliced carrots --
		Sliced diagonally
1 cup	62g / 2.2oz	Chopped onion - 3/4"
1/2 cup	118ml	Red bell pepper strips --
1		-- about
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Water

Recipe Instructions

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.

Recipe By: Butterball (modified)

Source:
Home Arts (1997) Hearst

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