- 1 8oz turkey tenderloin
- 1/4 C apple juice
- 2 Tbsp bottled hoisin sauce
- 1/2 tsp grated fresh ginger (see notes, below)
- 1/8 tsp salt
- dash cayenne pepper
- 1/2 C thin, bite-size strips red, green, and/or yellow sweet pepper
- 1 small onion, cut into thin wedges
- 1 Tbsp cooking oil
- 3 Tbsp cold water
- 1 tsp cornstarch
- 1 small apple or pear, peeled, cored, and cut into wedges
2. In a large skillet cook sweet pepper strips and onion wedges in hot oil over medium-high heat for 4-5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to oil in skillet. Cook about 4 minutes or until brown, turning once.
3. Return cooked vegetables to skillet. Add apple juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes, or until turkey is done.
4. Using a slotted spoon, transfer turkey and vegetables to a serving platter, reserving liquid in skillet. Cover and keep warm.
5. Combine water and cornstarch; add to liquid in skillet. Cook and stir until thickened and bubbly. Add apple. Cook, covered, about 3 minutes more or just until apple is slightly softened. Spoon apple mixture over turkey and vegetables.
Robyn's notes: I was really exceptionally pleased with this, I thought it would be just "ok" for me and that he would really enjoy it, but turns out I liked it a ton. I'd not used hoisin sauce before, but I was able to plan more recipes to use it, so keep an eye out for those, coming up. I used ground ginger, because the weirdest things are selling out at this point in the pandemic (can't get frozen mango for love nor money around here, and I could get it easily three months ago, and Golden Delicious apples are an impossibility these days). I measured generously, because ground herbs and spices are not as strong as their fresh counterparts. I used a pear, just because apples are getting hard to come by and I wanted to use what I could get to make applesauce. I did not cook as long as these instructions direct, because I was using my enameled cast iron skillet, which retains heat like crazy. The turkey would have been bone dry if I'd cooked it for that long. So I did about 3 minutes in the oil, turning once, and simmered about 6 minutes, at the most, slicing through to check for doneness. I'm glad I pulled it when I did, it was perfect. Thickness of the turkey will have a lot to do with this, I sliced it butterfly style so it was fairly thin.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
(Bonus: the Welsh for "apple juice" is "sudd afal")