Turkey Tenderloins with Caramelized Onions

Turkey Tenderloins with Caramelized Onions

Fresh thyme and sweet onions add lots of flavor to a very simple saut├ę.

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
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.
Planned-Overs
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:

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