Pan-glazed turkey tenderloin

Total Time
33 min
5 min
18 min
Turkey tenderloin can sometimes be a bit more challenging to find in the meat case at a supermarket. So plan ahead and check with the butcher to see if it needs to be ordered. After tracking it down, you can turn this tenderloin into a complete meal by serving it with a side of black beans sprinkled with diced red bell pepper and chopped fresh cilantro. After browning the turkey, the sweet, savory sauce, made with chicken broth, apricot jam, Dijon mustard, and fresh thyme, gets reduced and is cooked alongside the turkey for even more convenience (only one skillet needed!). After all the ingredients get a chance to know each other, slice up the turkey, arrange on a platter, and spoon that gorgeous-looking pan sauce over for a showstopper of an entrée.


Canned chicken broth


Apricot jam

¼ cup(s), or peach all fruit spread

Dijon mustard

2 Tbsp

Fresh thyme

1½ tsp, chopped, or 1/2-tsp dried

Canola oil

1 Tbsp

Uncooked boneless skinless turkey breast

1 pound(s), (1 piece)

Table salt

½ tsp

Black pepper

¼ tsp


  1. Stir together broth, fruit spread, mustard, and thyme in small bowl.
  2. Heat oil in large skillet over medium-high heat. Sprinkle turkey with salt and pepper; add to skillet and cook, turning occasionally, until browned, about 5 minutes. Add apricot mixture and bring to boil. Reduce heat and simmer, covered, until instant-read thermometer inserted into center of turkey registers 165°F, about 12 minutes longer.
  3. Transfer turkey to cutting board and let stand 5 minutes. Cut into 8 slices and serve with pan sauce.
  4. Per serving: 2 slices turkey and 2 tablespoons sauce.