Turkey with Blueberry Pan Sauce

4 Reviews
From: EatingWell Magazine August/September 2005

Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme—and so this easy turkey saute can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

Ingredients 4 servings

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  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 pound turkey tenderloin, (see Ingredient note)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 2 cups blueberries
  • 3 tablespoons balsamic vinegar

Preparation

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  • Ready In

  1. Preheat oven to 450 °F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
  2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
  3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.
  • Ingredient Note: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.

Nutrition information

  • Per serving: 220 calories; 5 g fat(1 g sat); 2 g fiber; 17 g carbohydrates; 29 g protein; 9 mcg folate; 45 mg cholesterol; 11 g sugars; 0 g added sugars; 188 IU vitamin A; 9 mg vitamin C; 11 mg calcium; 2 mg iron; 285 mg sodium; 157 mg potassium
  • Nutrition Bonus: Vitamin C (15%)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 4 lean meat

Reviews 4

December 19, 2011
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By: shawneegirl
Wow, SO incredible! I made this tonight for my husband and myself, cutting the recipe in half but using 2 Tbsp. of balsamic vinegar, a tad more shallot, and dried thyme and I omitted using the flour. My husband and I were speechless!! It was SO flavorful; sweet yet savory and a great dish!! It was incredibly easy to put together (came together from start to plate in about 35 minutes!) yet impressive enough for company. I served it with a brown/wild rice pilaf...a great meal! Don't expect the dish to look like the picture on the recipe, though; the blueberries burst open and don't keep their shape at all. Pros: Easy, Fast, FABULOUS! Cons: None!
October 22, 2010
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By: EatingWell User
My three year old gobbled this up!
May 03, 2010
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By: EatingWell User
I found that some additional chopped shallots and a touch more vinegar rounded out the sweetness of the blueberries a bit better for our personal taste, and overall it is a FANTASTIC recipe!
November 09, 2009
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By: EatingWell User
Very easy, tasty, good for company