Chef Barrae
10-24-2009, 09:49 PM
This is a nice alternative for this Thanksgiving if you don't want to prepare a whole turkey but it's great anytime of year. Try grilling it in the summer, too.
Oven Roasted Orange-Chile Glazed Turkey Tenderloin
Ingredients:
2 Tbsp. sugar free Orange Marmalade
1 tsp. ancho chile powder
1/4 tsp. cumin
1 Tbsp. Sherry vinegar
1/2 tsp. liquid hickory smoke
1/2 tsp. paprika
1/2 tsp. dark Agave Nectar
1 Tbsp. Canola oil
salt and pepper to taste
2 lbs. of turkey tenderloin
Blend all of the ingredients together, except the turkey tenderloin, in a large zipper top bag. Squeeze the bag gently to mix. Add the turkey tenderloin and seal bag. Massage the bag to distribute the marinade and coat the turkey. Place the bag in a dish to avoid any possible leaks and cross contamination and refrigerate for at least 2 hours. Roll the turkey around in the marinade every half hour or so while marinating.
Preheat oven to 375'
Remove turkey from bag and place on an aluminum foil lined sheet pan. Pour any remaining marinade over the tenderloins. Roast the turkey for 30 minutes. Increase the heat to 425' and continue to roast for 5 to 10 minutes more or until the internal temperature of the turkey is 165'. Remove from oven, cover loosely and let rest for at least 10 to 15 minutes. The turkey will continue to cook while resting and the internal temperature should increase to 170'.
Nutrition Facts
8 Servings
Amount Per Serving
Calories 139.7
Total Fat 3.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 48.8 mg
Sodium 40.3 mg
Potassium 355.7 mg
Total Carbohydrate 7.0 g
Dietary Fiber 0.8 g
Sugars 5.4 g
Protein 19.4g
Oven Roasted Orange-Chile Glazed Turkey Tenderloin
Ingredients:
2 Tbsp. sugar free Orange Marmalade
1 tsp. ancho chile powder
1/4 tsp. cumin
1 Tbsp. Sherry vinegar
1/2 tsp. liquid hickory smoke
1/2 tsp. paprika
1/2 tsp. dark Agave Nectar
1 Tbsp. Canola oil
salt and pepper to taste
2 lbs. of turkey tenderloin
Blend all of the ingredients together, except the turkey tenderloin, in a large zipper top bag. Squeeze the bag gently to mix. Add the turkey tenderloin and seal bag. Massage the bag to distribute the marinade and coat the turkey. Place the bag in a dish to avoid any possible leaks and cross contamination and refrigerate for at least 2 hours. Roll the turkey around in the marinade every half hour or so while marinating.
Preheat oven to 375'
Remove turkey from bag and place on an aluminum foil lined sheet pan. Pour any remaining marinade over the tenderloins. Roast the turkey for 30 minutes. Increase the heat to 425' and continue to roast for 5 to 10 minutes more or until the internal temperature of the turkey is 165'. Remove from oven, cover loosely and let rest for at least 10 to 15 minutes. The turkey will continue to cook while resting and the internal temperature should increase to 170'.
Nutrition Facts
8 Servings
Amount Per Serving
Calories 139.7
Total Fat 3.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 48.8 mg
Sodium 40.3 mg
Potassium 355.7 mg
Total Carbohydrate 7.0 g
Dietary Fiber 0.8 g
Sugars 5.4 g
Protein 19.4g