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Rosemary Turkey Tenderloins

Yield 4 servings (serving size: about 6 ounces)
If you can't find turkey tenderloins, this recipe also works with pork tenderloins.

Ingredients

  • 1 1/2 tablespoons finely chopped fresh or 2 teaspoons dried rosemary
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • Cooking spray
  • 3 (1/2-pound) turkey tenderloins
  • 3 tablespoons dry vermouth or low-sodium chicken broth
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 218
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 40.6 g
  • carbohydrate 1.4 g
  • fiber 0.3 g
  • cholesterol 112 mg
  • iron 2.3 mg
  • sodium 246 mg
  • calcium 26 mg

How to Make It

  1. Combine first 5 ingredients, stirring well. Rub mixture evenly over both sides of turkey.

  2. Place turkey in a nonstick skillet coated with cooking spray. Cook over medium-high heat 7 to 8 minutes on each side or until done. Cut turkey diagonally across grain into thin slices. Arrange slices on a serving platter; keep warm.

  3. Combine vermouth (or broth), water, and cornstarch, stirring well; add to pan. Bring to a boil; reduce heat, and simmer 1 minute or until thickened, stirring constantly.

  4. Spoon sauce evenly over turkey, and garnish with rosemary sprigs, if desired.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook