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Turkey Tenderloins with Raspberry Sauce
2 turkey tenderloins -- halved
--1.25-1.5 lbs. total
Salt and pepper -- to taste
1 1/2 tablespoons olive oil
2 teaspoons cornstarch
1/2 cup cranberry-raspberry juice
1/4 cup bottled steak sauce -- such as Heinz 57
1/4 cup raspberry preserves
1 teaspoon lemon juice -- preferably fresh
1/4 cup toasted sliced almonds
Season turkey tenderloins with salt and pepper. In a medium skillet, heat oil and brown turkey on both sides; cover, and cook for 8 to 12 minutes or until done. Remove from skillet to warm serving platter.
To make sauce, dissolve cornstarch in cranberry-raspberry juice; stir in steak sauce, preserves and lemon juice. Cook sauce in same skillet until thickened, stirring constantly.
Pour sauce over tenderloins and sprinkle with almonds. May serve with wild rice and garnish with red grapes or whatever is in season.