Turkey Tenderloins With Shallot Berry Sauce

• 4 turkey breast tenderloins (12 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 5 shallots, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 3 tablespoons seedless raspberry jam

1. Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, 8-10 minutes longer or until a thermometer reads 165u0b0. Remove from pan; keep warm.
2. Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat.
3. Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally.
4. Slice tenderloins; drizzle with pan juices. Serve with berry sauce.

turkey breast tenderloins, salt, pepper, olive oil, chicken broth, olive oil, shallots, salt, pepper, chicken broth, balsamic vinegar, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/turkey-tenderloins-with-shallot-berry-sauce/ (may not work)