Turkey tenderloin recipes

Ingredients

• 3 turkey breast tenderloins (12 ounces each)


• 1 cup dry white wine or apple juice


• 3 green onions, chopped


• 3 tablespoons minced fresh parsley


• 6 teaspoons olive oil

Directions

• Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.


• Drain turkey, and discard marinade. Sprinkle turkey with pepper and 1/2 teaspoon salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until turkey reaches 165&deg. Remove and keep warm.


• In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.