Turkey with Blueberry Pan Sauce - 16g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 35 minutes
Total Time: 40 minutes
Ease of preparation: Easy
Blueberries have just the right mix of acid and pectin so that
they’re terrific in both sweet and savory dishes. They work
especially well with thyme—so this easy turkey saute can be a
delight whenever the berries are in season. To make this dish
into a meal, dress some quick-cooking barley with lemon and
pepper and offer steamed green beans on the side.
1/4 cup all-purpose flour
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
1 lb turkey tenderloin (see Ingredient note)
1 Tbsp extra-virgin olive oil
1/4 cup chopped shallots
1 Tbsp chopped fresh thyme
2 cups blueberries
3 Tbsp balsamic vinegar
1. Preheat oven to 450 degrees F. Whisk flour, 1/2 teaspoon
salt and pepper in a shallow dish. Dredge turkey in the
mixture. (Discard any leftover flour.)
2. Heat oil in a large ovenproof skillet over high heat.
Add the turkey; cook until golden brown on one side, 3 to
5 minutes. Turn the turkey over and transfer the pan to
the oven. Roast until the turkey is just cooked through
and no longer pink in the middle, 15 to 20 minutes.
Transfer the turkey to a plate and tent with foil to
keep warm.
3. Place the skillet over medium heat. (Take care, the
handle will still be very hot.) Add shallots and thyme
and cook, stirring constantly, until the shallots begin
to brown, 30 seconds to 1 minute. Add blueberries,
vinegar and the remaining 1/4 teaspoon salt; continue
cooking, stirring occasionally and scraping up any
brown bits, until the blueberries burst and release
their juices and the mixture becomes thick and syrupy,
4 to 5 minutes. Slice the turkey and serve with the
blueberry pan sauce.
Per serving:
215 Calories, 5g Fat (1g Sat, 3g Mono), 45mg Cholesterol,
16g Carbs, 29g Protein, 2g Fiber, 288mg Sodium
Nutrition bonus: Vitamin C (15% daily value)
1 Carbohydrate Serving
Ingredient note:
A turkey tenderloin is an all-white piece that comes from the
rib side of the breast. Tenderloins typically weigh between
7 and 14 ounces each and can be found with other turkey
products in the meat section of most supermarkets.
User Review:
this is AMAZING…. i make it as often as possible when
its blueberry season… im not a big blueberry fan but
theyre irresistable like this… ive tried it with frozen
berries but it doesnt work as well… please try its
fablulous and easy and youll be glad you did.. also i
used whole wheat flour instead of ap flour and used only
1/2 tbsp olive oil - katrina nyc, ny