Rosemary Turkey Tenderloins

If you can't find turkey tenderloins, this recipe also works with pork tenderloins.


4 servings (serving size: about 6 ounces)

Recipe from

Oxmoor House

Nutritional 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


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)


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.

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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