Turkey Tenderloin with Garlic Mushroom Sauce
If you don't have white wine, you can you broth instead. Just be sure to look for a low sodium version if you're watching your salt intake.
Servings and Ingredients
|2 tsp.||Hy-Vee Select olive oil, divided|
|1 lbs.||turkey breast tenderloin|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|2||cloves garlic, minced|
|1 tsp.||minced fresh thyme|
|1 tbsp.||chopped shallots|
|½ c.||sliced fresh mushrooms, chopped|
|¼ c.||white wine|
|¼ c.||Hy-Vee evaporated milk|
- Preheat oven to 400 degrees. Lightly coat a roasting pan with non-stick cooking spray.
- Rub 1 teaspoon olive oil over turkey; season with salt and pepper. Place in prepared pan and roast for about 40 minutes or until temperature reaches 170 degrees.
- Heat remaining olive oil in a large skillet over medium-high heat. Add garlic, thyme, shallots and mushrooms and sauté for 2 minutes or until soft. Stir in white wine and cook until reduced slightly. Reduce heat to low and stir in evaporated milk. Cook until heated through.
- Slice turkey and serve with garlic mushroom sauce.
180 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 50mg
- Sodium: 80mg
- Total Carbohydrates: 3g
- Protein: 29g
Vitamin A 0%
Vitamin C 2%
Hy-Vee Seasons Healthy Living Recipes Cookbook.