- 2 tsp canola oil, divided
- 6 (6-8 oz) turkey tenderloins
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped green bell pepper
- 2 Tbsp brown sugar
- 3 Tbsp cider vinegar
- 1½ tsp chopped fresh sage leaves
- ½ tsp celery seeds
- 2 cups cored, finely chopped pear
Preparation Serves 6
Preheat oven to 375°F.
Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over medium-high heat. Sprinkle turkey evenly with ½ teaspoon salt and ½ teaspoon black pepper. Add turkey to skillet; cook 2 minutes on each side or until browned. Remove from skillet.
Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and bell pepper to skillet. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, celery seeds, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper to skillet; bring to a boil.
Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently. Place turkey in skillet on top of chutney.
Cover skillet loosely with foil; bake for 20 minutes or until turkey is done.