Turkey With Pan Wild Blueberries
Tender Turkey sauté and in fresh acidic blueberry sauce makes for an incredibly satisfying meal.
- 1 pound turkey tender loin
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly ground pepper
- ¾ teaspoon salt divided
- 1 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 cup chopped shallots
- 2 cups wild blueberries
Preheat oven to 450° F or 232° C
In a shallow bowl was together flour, pepper and half teaspoon salt
Coat turkey with this mixture
place in a pan over high heat. Place the Turkey on the pan and cook both sides until they've attained a golden brown color
If the pan is ovenproof, place it directly in the oven and roast turkey for 20 minutes, until it is no longer pink in the middle
Place the roasted turkey onto a plate. Cover with foil so it doesn't cool.
Place the pan over medium heat. Sauté shallots and thyme for about a minute.
Add blueberries, vinegar and a dash of salt. Stir the mixture constantly. Cook until blueberries break open and release their juices
Cook for about 4 minutes until thick syrup is formed.
Slice the turkey and pour syrup over it.