A healthy, delicate dish with a lot of flavor and texture, served on a small bed of whole grain spaghetti. If you like turkey, this recipe of Turkey Tenderloins with Apricot Pepper Sauce will surely become a dinner favorite.
I think the first time I made this recipe is more than 10 years ago. I found it in Cooking Light Magazine; and it became an instant favorite. I picked up the magazine during a business trip at one of the US airports (I was still living in the Netherlands at that time). I liked it, subscribed and been a fan of Cooking Light ever since.
TURKEY TENDERLOIN WITH APRICOT PEPPER SAUCE
Key Ingredients in This Recipe:
- Turkey Tenderloins – This is the delicate part of the turkey breast; tenderloins are loosely attached to the underside of the breast. Unlike the turkey breast, the tenderloin does not get as much exercise and thus it is tender meat. Cut into thin strips or small pieces. Turkey tenderloins are a really nice choice for this recipe; especially when you cook them right; short and on high heat.
- Green Bell Pepper – Cut the pepper in half, lengthwise and then crosswise into thin strips. The green bell pepper is the firmest of the bell peppers and is juicy and therefor a nice contrast with the turkey.
- Shallot – This type of onion is best for this recipe as it a quick cooking onion version. Mince the shallot.
- Dried Apricots – Cut the dried apricots in small cubes. Together with the Apricot Preserves, the dried apricots are the sweet flavor in this recipe.
- Whole Grain Spaghetti – This is the carbohydrate source of the meal, I used whole grain spaghetti. It has a little bit more flavor and texture than normal spaghetti. Just 1 oz. of dry spaghetti per person; it is the turkey that plays the major role in this recipe.
How to make Turkey Tenderloins with Apricot Pepper Sauce
- Boil water with salt and add the spaghetti. At this moment start working on the rest of the recipe.
- Sprinkle the tenderloin strips with salt and pepper and then dust with all-purpose flour.
- Heat oil in a skillet and add the turkey tenderloin strips. Cook a few minutes on one side and as soon as you can release the strips from the pan turn them over and cook 1-2 minutes again. Transfer the turkey to a plate and keep warm.
- Add some oil, if needed, and transfer shallots, bell pepper, and 1 teaspoon of freshly grated ginger into the same skillet and cook a few minutes, until it starts to brown.
- Add chicken stock, apricot preserves and dried apricots as well as balsamic vinegar and brown sugar. Cook a few minutes until it starts to thicken.
- Add the turkey and allow the meat to warm a little.
- Drain the pasta, divide over 2 plates and add the Turkey Tenderloins with Apricot Pepper Sauce.
- You can prepare these Turkey Tenderloins with Apricot Pepper Sauce while the whole grain spaghetti cooks, so in less than 10 minutes.
Alternatives and Substitutes
- Chicken instead of Turkey
- Any color of bell pepper
- Fresh apricots instead of dried apricots.
- Ginger paste instead of fresh ginger
This recipe offers delicate meat, in a sweet/savory sauce with crunchy strips of green bell pepper. Try it and tell me if you like it. Use the tag #agourmetfoodblog when posting a picture of your recipe, and make sure to follow me on Instagram, Facebook or Pinterest.
Turkey Tenderloins with Apricot Pepper Sauce
- 2 ounces whole grain spaghetti
- 8 ounces turkey tenderloin
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1/2 bell pepper
- 1 small shallot
- 1 teaspoon fresh ginger
- 2 tablespoons apricot preserve
- 3 dried apricots chopped
- 1/4 cup chicken stock
- 2 teaspoons brown sugar
- 2 teaspoons balsamic vinegar
- Boil water and salt in a saucepan. Add the spaghetti and cook according to directions.
- In the meantime prepare the turkey tenderloins and the apricot pepper sauce.
- Cut the tenderloins in strips, sprinkle with salt and pepper and dust with all-purpose flour.
- Heat 1/2 tablespoon of oil in a skillet and add the turkey and cook for 2-3 minutes, until brown. Remove turkey from the skillet and keep warm.
- Clean the bell pepper and cut in strips, mince the shallot and the ginger*.
- Add the remaining oil to the skillet and cook the bell pepper, shallot and ginger for 1-2 minutes. Add the apricot preserve, the chicken stock, the chopped dried apricots, brown sugar and balsamic vinegar.
- Cook over medium heat for a few minutes, until it starts to thicken. Add the turkey and warm up. Add salt and/or pepper if needed.
- Drain the spaghetti. Divide over 2 plates and top spaghetti with turkey and apricot pepper sauce.