Stovetop Turkey Tenderloin with Vegetables and Pan Gravy
Ingredients
- 1 (1½) pkg Butterball turkey tenderloin, (cut cross-wise into 2 even pieces)
- 1/2 large onion (sliced)
- 3 stalks celery (cut into 1/2” pieces)
- 2 md carrots (peeled and cut into 1/2” pieces)
- 8 oz mushrooms (wiped clean and sliced )
- Herbes d’Provence (to taste)
- salt and pepper (to taste)
- olive oil
- ~1 cup chicken broth
- 2-3 tbsp cornstarch or flour (to thicken gravy)
Instructions
- In a 10” inch non-stick skillet, heat 2 Tbsp. olive oil. Sauté the vegetables with a little salt and pepper until they begin to soften and become slightly golden. Remove from heat and set aside.
- Unwrap turkey tenderloin and pat dry with paper towels. Cutit into 2 even pieces. Lightly oil each piece and season with salt, pepper, and dry herbs to taste, coating all sides.
- Heat 2-3 Tbsp. olive oil in a 12” non-stick pan on medium-high heat. When oil begins to shimmer, add the tenderloin pieces and sear for about 3 minutes on each side – without burning! Once browned all over, add about 1 cup of chicken broth. Cover the pan and cook gently over medium-low heat for about 20 minutes. Turn the tenderloin pieces and add the sautéed vegetables. Cover, and continue cooking for another 15 or so minutes.
- Using a meat thermometer, check the turkey’s internal temperature.It’s done when it reaches 165°F. Remove the turkey from the pan, place on aplatter and cover with foil so it rests and stays warm.
- Meantime, dissolve 2 to 3 Tbsp. cornstarch in cold water until dissolved. Stir mixture into the skillet with broth and vegetables until it thickens.
- Cut the tenderloin into slices; arrange on a serving platter with the vegetables and pan gravy on the side.
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