Name: Turkey Tenderloins with Apricot Pepper Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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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.

Key Ingredients in This Recipe:

Ingredients Turkey Tenderloins with Apricot Pepper Sauce

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

Step 1 – Cook the spaghetti according to the directions on the packaging. At this moment start working on the rest of the recipe.
Step 2 – Sprinkle the tenderloin strips with salt and pepper and then dust with all-purpose flour.
Step 3– 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.
Step 4 – 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.
Step 5 – 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.
Step 6 – Add the turkey and allow the meat to warm a little.
Step 7 – Drain the pasta, divide over 2 plates and add the Turkey Tenderloins with Apricot Pepper Sauce on top.

Pictue of Turkey Tenderloin with Apricot Pepper Sauce, top down

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.

Turkey Tenderloins with Apricot Pepper Sauce

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