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Title: Sweet and Sour Turkey Tenderloins
Categories: Poultry Lowcal
Yield: 6 Servings

1lbBoneless turkey breast
  Tenderloins
8ozCan pineapple chunks in
  Juice
3/4cLow sodium chicken broth
1/2cApricot preserves
1/4cWhite vinegar
2tbSoy sauce
1cThinly sliced carrots --
  Sliced diagonally
1cChopped onion -- 3/4"
  Pieces
1/2cRed bell pepper strips --
  About 2" long
2tbCornstarch
2tbWater

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.

per serving: 187 Kcal 1.1g fat (0.3g sat fat) 5% CFF 432mg Na

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NOTES : 1. Using LOW SODIUM soy sauce will save 115mg Na per serving. 2. Using defatted LOW SODIUM chicken broth will save 32mg Na per serving. 3. If both are substituted, total sodium per serving will be 285mg. Nutr. Assoc. : 5350 1129 0 0 0 0 2499 0 1106 0 0

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Recipe By : Butterball (modified)

From: Rosie@iadfw.Net Date: Wed, 20 Sep 1995 20:58:36 -0500

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