Sweet and Sour Turkey Tenderloins

Course : Chicken
Serves: 6
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1 pound boneless turkey breast tenderloins
8 ounces can pineapple chunks in juice
3/4 cup low sodium chicken broth
1/2 cup apricot preserves
1/4 cup white vinegar
2 tablespoons soy sauce
1 cup thinly sliced carrots -- sliced diagonally
1 cup chopped onion -- 3/4 inch pieces
1/2 cup red bell pepper strips -- about 2 inch long
2 tablespoons cornstarch
2 tablespoons water

Preparation / 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.


Nutritional Information:

187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na

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