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.

Marmalade-Basted Turkey Tenderloins

Marmalade-Basted Turkey Tenderloins

Yield: 12 to 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This recipe for turkey tenderloins uses an easy pan sauce made with orange marmalade, orange juice and balsamic vinegar to add flavor and keep this lean cut of turkey moist and tender.


  • 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


    1. Preheat the oven to 350°F and coat a shallow baking dish with nonstick spray.
    2. 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.
    3. Cook, turning frequently, until very lightly browned on all sides, about 4 minutes total.
    4. Transfer to the prepared baking dish and set aside.
    5. Lower the heat to medium, add the garlic and sauté until fragrant, 1-1/2 to 2 minutes (do not brown).
    6. Deglaze the pan with the orange juice, scraping up any browned bits that may have accumulated on the bottom of the pan.
    7. Stir in the balsamic vinegar and marmalade until well blended.
    8. Continue cooking, stirring often, until the mixture has thickened to a syrupy consistency, 1-1/2 to 2 minutes longer. Remove from the heat.
    9. Spoon about 1/3 of the sauce mixture over the tenderloins and bake, uncovered for 10 minutes.
    10. 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.
    11. Remove from the oven and allow to rest for 5 minutes.
    12. While the turkey rests, put the basting sauce back on medium-high heat.
    13. 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.
    14. To serve, slice the tenderloins and drizzle with the sauce. Buttered orzo and a green vegetable like brussels sprouts make good accompaniments.