Directions:
- Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Sprinkle turkey with pepper and 1/2 teaspoon salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
- In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.67 Kcal (597 kJ) | ||
| Calories from fat | 46.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 8% | |
| Sodium | 713.65mg | 30% | |
| Potassium | 95.15mg | 2% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 40.7mg | 226% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.33 Kcal (391 kJ) | ||
| Calories from fat | 30.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 8% | |
|---|---|---|---|
| Cholesterol | 16.32mg | 8% | |
| Sodium | 466.88mg | 30% | |
| Potassium | 62.25mg | 2% | |
| Total Carbs | 4.2g | 2% | |
| Sugars | 1.59g | 10% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 7.11g | 22% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 26.6mg | 226% | |
| Calcium | 13.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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