Make it in advance, enjoy it anytime
1. In large skillet, arrange tenderloins in single layer. Add celery, onion, tarragon, salt, pepper and wine. Add water to just cover the tenderloins.
2. Cover skillet, over low heat, simmer mixture 40 minutes or until tenderloins are done. Remove tenderloins and keep warm while preparing sauce. Reserve poaching liquid for sauce.
3. NOTE: Turkey tenderloins may be poached, covered and stored in the refrigerator for two days. Store reserved poaching liquid covered in refrigerator.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 | ||
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Calories: 237 | ||
Calories from Fat: 52 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 85.1mg | 26 % | |
Sodium 92.9mg | 3 % | |
Potassium 465.4mg | 12 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.5g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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