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Tarragon Turkey Tenderloin

Active Time: 25 minutes
Total Time: 30 minutes • Serves: 4

1 medium orange
1/2 cup water
1 teaspoon cornstarch
1 tablespoon Schnucks olive oil
1-1/2 pounds boneless, skinless turkey tenderloins, cut crosswise into
1 x 3-inch strips
2 garlic cloves, minced (about 2 teaspoons)
1/2 cup drained julienne-cut sun-dried tomatoes with Italian herbs in oil
2 teaspoons coarsely chopped fresh tarragon leaves
1 teaspoon minced fresh rosemary leaves plus additional sprigs for garnish (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. From orange, grate 2 teaspoons peel and squeeze 1/4 cup juice. In small bowl, stir orange juice and water; add cornstarch and stir to combine.

2. In nonstick 12-inch skillet, heat oil over medium heat. Add turkey; cook 4 to 5 minutes or until lightly browned, turning once. Add garlic; cook 1 minute, stirring occasionally. Add tomatoes and orange juice mixture; cover and cook 4 to 5 minutes or until internal temperature of turkey reaches 165°F.

3. Stir in tarragon, rosemary, salt, pepper and orange peel. Transfer turkey and tomatoes to serving dish. Pour remaining orange sauce into small bowl to serve with turkey.

Each serving: about 314 calories, 11 g total fat (3 g saturated), 99 mg cholesterol, 273 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g sugars, 41 g protein

Cook’s Wisdom

Serve with prepared couscous and a salad to round out this meal.