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Lynn's Sweet & Sour Turkey Tenderloin

1 lb Boneless turkey breast
    Tenderloins
8 oz Can pineapple chunks in
    Juice
3/4 cup Low sodium chicken broth
1/2 cup Apricot preserves
1/4 cup White vinegar
2 tbl Soy sauce
1 cup Thinly sliced carrots --
    Sliced diagonally
1 cup Chopped onion -- 3/4"
    Pieces
1/2 cup Red bell pepper strips --
    About 2" long
2 tbl Cornstarch
2 tbl Water

 Method :
Coat a non-stick skillet with cooking spray. Add tenderloins to the cold skillet and brown over medium heat about 7 to 8 minutes, turning once.
Meanwhile, drain pineapple and reserve juice. Combine juice, broth, preserves, vinegar, and soy sauce in a small bowl; set aside. Remove browned tenderloins from skillet. Add carrots and onions and saute about 3 minutes, spraying skillet lightly or adding a little broth if needed. Stir in red pepper and saute 1 minute more. Pour pineapple juice mixture into skillet, return tenderloins and simmer covered over low heat 12 to 15 minutes, turning tenderloins once. In a small dish, stir together cornstarch and water until smooth. Remove tenderloins from skillet and slice; keep warm. Add pineapple chunks and cornstarch to skillet; cook over medium heat until thickened. Add sliced tenderloins and serve over rice.

 

Really we create nothing. We merely plagiarize nature.