Sweet and Sour Turkey Tenderloin

1 . Stage

Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.

2 . Stage

Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.

3 . Stage

Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.

4 . Stage

Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.

5 . Stage

Remove tenderloins from the skillet and slice; keep warm.

6 . Stage

Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.