AeroGarden Blog

By ldelmas

Ingredients

• 2 tsp canola oil, divided
• 6 (6-8 oz) turkey tenderloins
• 3/4 tsp salt, divided
• 3/4 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
• 1 1/2 tsp chopped fresh sage leaves
• 1/2 tsp celery seeds
• 2 cups cored, finely chopped pear

Preparation

Step 1

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.