Turkey Tenderloin with Cajun Jalapeño Gravy

One of my latest obsessions has to be a sous vide cooker! So far after experimenting with it for over a year, steak has been the only meat we have tried in the sous vide. Tonight, we decided to get adventurous and tried a lighter option: Turkey Tenderloin. The tenderloin was so tender and juicy we were able to cut it with our forks and no knives were needed! I picked up a pre-seasoned tenderloin from Aldi and was thrilled to see that it was already vacuum sealed and ready to go into the sous vide bath! The gravy was definitely a great addition and added a whole new flavor profile.


Ingredients:

  • 30 oz. Kirkwood Cracked Pepper Turkey Tenderloin (leave in packaging for sous vide)
  • olive oil

Cajun Jalapeno Gravy:

  • leftover turkey drippings + juice
  • 1+ c. chicken bone broth
  • 1 Tbsp. Smart Balance Light butter spread with Olive oil
  • 1 jalapeno, diced
  • 2 tsp. garlic, minced
  • 2 Tbsp. all purpose flour
  • 1 tsp. Emril’s Essence seasoning
  • 1+ tsp. Slap Ya Mama cajun seasoning
  • 1/2 tsp. lemon juice
  • salt and pepper to taste

Directions:

  1. To prepare tenderloin: Add water to your sous vide container and attach sous vide. Preheat the water to 150*. Once prepared, add in vacuum sealed tenderloin (ready to go straight from the store). Allow to cook in water bath for 3 hours. Once timer is done, remove from the bag and save all the juices. Pat the tenderloin dry with a paper towel. If you do not have a sous vide, the package has oven directions as well.
  2. In a medium-sized skillet over high heat, lightly coat the bottom of the pan with olive oil. Gently lower the tenderloin into the pan and sear on all side including the ends. (Tip: Do not try to move the tenderloin until it begins to brown and it will naturally release from the pan). Set to the side and allow to cool before slicing.
  3. In the same sear pan, toss in 1 Tbsp. of light butter and heat until it begins to bubble. Add in diced jalapeños and cook until slightly softening. Stir in garlic and cook until aromatic. Lightly dust jalapeño mixture with flour and stir until coated. Cook for 1-2 minutes. Gently pour turkey juices and chicken bone broth into the mixture and wisk constantly until smooth. Season with all remaining seasonings. Simmer until thickened. Add chicken broth alittle at a time if mixture is too thick. Salt and pepper to taste.
  4. Prepare by slicing the tenderloin and drizzle with gravy. Enjoy!

Yields 6 servings | 203 calories per serving | Eat, Bork, & Be Merry! | Kate Lax-Watkins

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