Pan-Seared Turkey Tenderloin with Tart Cherry Glaze and Roasted Sprouts
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 22 min
- Cost
- $17.00
- Nutrition
- 480 cal · 46g protein
- high-protein
🍳 2 pans · Picky-eater safe bet: the plain protein, sauce on the side
Pan-Seared Turkey Tenderloin with Tart Cherry Glaze and Roasted Sprouts is a weeknight dinner that serves 4 and is on the table in about 32 minutes, for around $17 in groceries. You'll need 2 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 1½ lb turkey tenderloin
- 1¼ lb brussels sprouts
- 3/4 cup tart cherry juice
- 2 tbsp balsamic vinegar
- 1 tbsp whole grain mustard
- 3 tbsp olive oil
- 1 count shallot
- 1 sprig fresh rosemary
- 1 tsp salt
Steps
- Preheat oven to 425°F; toss halved brussels sprouts with 1 tablespoon olive oil, salt and pepper, spread on a sheet pan and roast for 18 minutes until crispy.
- Cut turkey tenderloin into 4 equal portions, season with salt and pepper, then sear in a large skillet with 2 tablespoons olive oil over medium-high heat for 5 minutes per side until internal temperature reaches 165°F; transfer to a plate.
- In the same skillet, sauté minced shallot and rosemary over medium heat for 1 minute, pour in cherry juice and balsamic vinegar, bring to a simmer and cook for 3 minutes until reduced by half, then whisk in mustard.
- Return turkey to the skillet, coat with the cherry glaze, and simmer for 1 minute to warm through.
- Divide turkey portions among four plates, spoon glaze over each, and serve with roasted brussels sprouts.
- Picky eater tip: serve plain roasted sprouts and a plain turkey slice with the glaze on the side.
- Make ahead: halve the sprouts, mince the shallot, and cut the turkey into portions up to 1 day ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 46 g
- Carbohydrates
- 28 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 16 g
- Saturated fat
- 4 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop