Turkey Tenderloins Apricot Sauce
Elevate your dinner table with this luscious **Turkey Tenderloins with Apricot Sauce** recipe, where tender, golden-browned turkey meets the perfect balance of sweet and savory flavors. Seasoned with just the right touch of salt and pepper, the turkey is seared to perfection before being bathed in a silky sauce made from tangy Dijon mustard, rich apricot jam, and a splash of red wine vinegar. Finished in the oven for juicy tenderness and garnished with fresh thyme, this dish pairs beautifully with roasted vegetables or fluffy rice for an elegant yet easy-to-make meal. With just 10 minutes of prep time and a 25-minute cook time, this healthy and flavorful recipe is perfect for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 2 pieces Turkey tenderloins
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 cup Apricot jam
- 0.25 cup Low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Red wine vinegar
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey tenderloins dry with paper towels. Season them with salt and black pepper on both sides.
In an oven-safe skillet, heat the olive oil over medium-high heat. Add the turkey tenderloins and sear for 2-3 minutes on each side until golden brown.
Remove the tenderloins from the skillet and set them aside temporarily.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium and stir in the apricot jam, chicken broth, Dijon mustard, and red wine vinegar. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
Return the turkey tenderloins to the skillet, spoon some of the apricot sauce over them, and transfer the skillet to the preheated oven.
Bake for 15-20 minutes, or until the internal temperature of the tenderloins reaches 165°F (74°C).
Remove the skillet from the oven and let the tenderloins rest for 5 minutes before slicing.
Garnish with fresh thyme leaves, if desired, and serve with the apricot sauce drizzled over the top.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 104.3 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
