Prep 10 mins
Cook 20 mins
"If you like, skip the fettuccine and pair the glistening turkey medaillons with fried rice or arrange the turkey on a bed of mixed greans". (Description and recipe courtsey of Better Homes & Garden 30 minutes meals cookbook)
- 1 (8 ounce) turkey breast tenderloins
- 1 tablespoon cooking oil
- 1⁄4 cup orange marmalade
- 2 tablespoons hoisin sauce
- 1 1⁄2 teaspoons reduced sodium soy sauce
- 1⁄2 teaspoon grated fresh ginger
- 2 cups hot cooked fettuccine (spinach flavor or plain)
- 2 tablespoons sliced almonds (toasted)
- 1 green onion (cut in very thin strips(optional)
- Cut turkey tenderloin crosswise into 1/2 inch slices.
- In large nonstick skillet, cook turkey in hot oil over medium-high heat for 3 to 4 minutes or until turkey is tender and no longer pink (170 degrees), turning once.
- Remove turkey, cover and keep warm. Drain off any fat.
- For sauce: In small bowl, stir together orange marmalade, hoisin sauce, soy sauce and ginger. Add to skillet. Cook and stir until bubbly. Cook, uncovered, about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce.
- To serve, divide hot cooked pasta (or rice) between plates. Drizzle with sauce and sprinkle with almonds. If desired, top with green onion strips.
I LOVED the hoisin-marmalade sauce....it could go on any kind of meat (pork, chicken, beef, fish). And this was so easy! I used really thin turkey and put it over brown rice. Thanks for a keeper, PetiteChef :-)