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.


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.


Turn the tenderloin into a complete meal by serving it with a side of black beans sprinkled with diced red bell pepper and chopped fresh cilantro for 0 SmartPoints.

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