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
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.
This recipe comes from our Master Chef Herb Guide