Marmalade-Basted Turkey Tenderloins
If you’re looking for an easy-to-make dinner that features a healthy, lean protein, this recipe for turkey tenderloins is a good choice. Basting with a tasty blend of orange marmalade, orange juice and balsamic vinegar keeps the tenderloins moist and juicy and a drizzle of sauce once the turkey is sliced adds just the right finishing touch.
- 2 turkey tenderloins (about 3/4 lb each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, very finely chopped
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1/4 cup orange marmalade
- 1 tablespoon butter
- Preheat the oven to 350°F and coat a shallow baking dish with nonstick spray.
- Add the olive oil to a large skillet and heat over medium-high heat. Season the tenderloins on all sides with salt and freshly ground black pepper and add them to the pan.
- Cook, turning frequently, until very lightly browned on all sides, about 4 minutes total.
- Transfer to the prepared baking dish and set aside.
- Lower the heat to medium, add the garlic and sauté until fragrant, 1-1/2 to 2 minutes (do not brown).
- Deglaze the pan with the orange juice, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Stir in the balsamic vinegar and marmalade until well blended.
- Continue cooking, stirring often, until the mixture has thickened to a syrupy consistency, 1-1/2 to 2 minutes longer. Remove from the heat.
- Spoon about 1/3 of the sauce mixture over the tenderloins and bake, uncovered for 10 minutes.
- Spoon another 1/3 of the sauce over the tenderloins and return them to the oven for an additional 10 minutes, or until an instant-read thermometer registers an internal temperature of 165°F.
- Remove from the oven and allow to rest for 5 minutes.
- While the turkey rests, put the basting sauce back on medium-high heat.
- Add a tablespoon or 2 of the juices that accumulated in the pan from the turkey and bring to the mixture to a simmer. Whisk in the butter until smooth, then set aside.
- To serve, slice the tenderloins and drizzle with the sauce. Buttered orzo and a green vegetable like brussels sprouts make good accompaniments.