Turkey Tenderloins with Lingonberry Sauce

Southern Living
If you can't find lingonberry preserves, substitute whole-berry cranberry sauce.
6 servings


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1 tablespoon butter or margarine
3 (8-ounce) turkey tenderloins
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 to 2 shallots, minced
1/2 cup dry red wine
3/4 cup fat-free beef broth
2/3 cup lingonberry preserves
1/4 cup chopped fresh parsley


Melt butter in a skillet over medium-high heat; reduce heat to medium. Add tenderloins; cook 7 to 9 minutes on each side or until done. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in serving dish, reserving drippings in skillet.

Add shallot to skillet; sauté until crisp-tender. Add wine; bring to a boil, and boil, stirring constantly, until syrup consistency. Stir in broth; and cook, stirring occasionally, until slightly thickened. Stir in preserves and remaining salt and pepper; simmer 2 to 3 minutes. Serve with sliced tenderloins; sprinkle with parsley.

Created date

October 2003

Nutritional Information

Calories 201
Fat 3.7 g
Cholesterol 73 mg
Sodium 300 mg