Food recipes
Sweet and Sour Turkey Tenderloins
Sweet and Sour Turkey Tenderloins Ingredients: ground turkey, raw pineapple juice, canned or bottled, unsweetened, without added ascorbic acid soup, chicken broth or bouillon, dry apricots, dried, sulfured, uncooked v...
Sweet and Sour Turkey Tenderloins
Ingredients:
ground turkey, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
vinegar, distilled
soy sauce made from soy (tamari)
carrots, raw
onions, raw
peppers, sweet, green, raw
cornstarch
water, bottled, generic
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.
Ingredients:
ground turkey, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
vinegar, distilled
soy sauce made from soy (tamari)
carrots, raw
onions, raw
peppers, sweet, green, raw
cornstarch
water, bottled, generic
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.