Slice the turkey tenderloins to ensure even cooking. Serve with a wild rice pilaf.
1 pound turkey tenderloins
2/3 cup low-sodium beef broth, divided
1/4 cup port wine
2 tablespoons chopped dried cherries
2 teaspoons black cherry fruit spread (such as Polaner)
1 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon butter
3 tablespoons chopped shallots
1 teaspoon chopped fresh rosemary
How to Make It
Heat a large nonstick skillet over medium-high heat.
Cut the tenderloins diagonally across grain into (1-inch-thick) slices. Pound each slice using a meat mallet or rolling pin to 1/2-inch thickness. Combine 1/2 cup broth, wine, and the next 5 ingredients (wine through pepper). Combine remaining broth and cornstarch, stirring with a whisk.
Melt butter in pan over medium-high heat. Add turkey; cook 3 minutes. Turn turkey over, and cook 1 minute. Remove from pan. Add shallots and rosemary; cook 3 minutes, stirring constantly. Add wine mixture, and bring to a boil. Cook 2 minutes. Add cornstarch mixture; boil 1 minute. Serve sauce with turkey.
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