Wine Poached Turkey Tenderloins
Recipe courtesy of the National Turkey Federation.
1 1/2 pounds turkey tenderloin
1/2 cup celery with leaves, chopped
1/4 cup green onions, sliced
2 tablespoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup white wine
Water, as needed
- In large skillet, arrange tenderloins in single layer. Add celery, onion, and wine. Add water to just cover the tenderloins.
- Cover skillet, simmer mixture over low heat 40 minutes or until tenderloins are done. Remove tenderloins and keep warm while preparing sauce. Reserve poaching liquid for sauce.
- Strain poaching liquid. Add dried tarragon, salt and pepper. Reduce liquid over high heat until thickened.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 309; Calories From Fat: 40; Total Fat: 12g; Saturated Fat: 0g; Cholesterol: 111mg; Total Carbs: 3g; Fiber: 1g; Protein: 38g; Sodium: 385mg.
Recipe and photograph courtesy of the National Turkey Federation.