Turkey Tenderloins with Caramelized Onions

Fresh thyme and sweet onions add lots of flavor to a very simple sauté.

  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 6

Ingredients

1
teaspoon vegetable oil
2
turkey breast tenderloins (1 1/2 pounds)
3/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
2
tablespoons butter or margarine
4
large onions, thinly sliced (4 cups)
1
tablespoon packed brown sugar
1/2
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4
teaspoon pepper

  • 1 Heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
  • 2 Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.
  • 3 Melt butter in skillet over medium-high heat. Cook onions in butter 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
  • 4 Slice turkey. Serve turkey with onions.

Expert Tips

Skip the wine and use 1 pound turkey breast slices instead of the tenderloins. Cook as directed in step 1-except increase cooking time to 10 to 12 minutes, turning once, until turkey is no longer pink in center. Omit step 2.

Any remaining turkey and onions make for a super sandwich. Top with sliced provolone or Monterey Jack cheese, romaine leaves and sliced tomatoes on your favorite hearty-grain bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
85 mg
85 %;
Sodium
430 mg
430 %;
Total Carbohydrate
11 g
11 %
(Dietary Fiber
2 g
2 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.