Sweet & Sour Turkey Tenderloins
Submitted by Concetta
Lean turkey tenderloins simmered in a glossy apricot-pineapple sweet and sour sauce with carrots, onions, and red pepper. A lighter take on a takeout classic, ready in under an hour.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
50 minTurkey tenderloin is one of the most underrated cuts in the meat case, and this recipe proves exactly why it deserves more love.
Boneless tenderloins get browned in a nonstick skillet, then simmer gently in a sauce made from apricot preserves, pineapple juice, white vinegar, and soy sauce. Carrots and onions cook right in the sauce, soaking up all that fruity, tangy flavor, while strips of red bell pepper go in toward the end for color and crunch.
Slice the tenderloins, pile them over rice, and spoon that thick, glossy sauce on top. It clings to every piece like it was made for this moment.
Pro Tips
- Start with a cold skillet sprayed with cooking spray, then bring the heat up gradually. This prevents the turkey from sticking and gives you a more even sear.
- Don’t skip the resting step. Removing the tenderloins before slicing lets the juices redistribute for juicier meat.
- Apricot preserves are the MVP. They bring natural sweetness and body to the sauce without needing a ton of added sugar.
Ingredients
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 sauté about 3 minutes, spraying skillet lightly or adding a little broth if needed.
Stir in red pepper and sauté 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.
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