Rosemary Turkey Tenderloins

Rosemary Turkey Tenderloins

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

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: about 6 ounces)


  • 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

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 0.0%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.6g
  • Carbohydrate: 1.4g
  • Fiber: 0.3g
  • Cholesterol: 112mg
  • Iron: 2.3mg
  • Sodium: 246mg
  • Calcium: 26mg

Go to full version of

Rosemary Turkey Tenderloins recipe