Pan-Glazed Turkey Tenderloin
- Total Time
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 broth⅓ cup(s)
apricot jam¼ cup(s), or peach all fruit spread
Dijon mustard2 Tbsp
fresh thyme1 ½ tsp, chopped, or 1/2-tsp dried
canola oil1 Tbsp
uncooked boneless skinless turkey breast1 pound(s), (1 piece)
table salt½ tsp
black pepper¼ tsp
- Stir together broth, fruit spread, mustard, and thyme in small bowl.
- 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.
- Transfer turkey to cutting board and let stand 5 minutes. Cut into 8 slices and serve with pan sauce.
- Per serving: 2 slices turkey and 2 tablespoons sauce.