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turkey tenderloins recipe

Turkey Tenderloins with Peach Preserves

This turkey tenderloin recipe is a great weeknight supper.  Turkey breast in a soy sauce, garlic and orange juice marinade is sauteed and then topped with peach preserves.  Serve with rice and a steamed veggie for a light, but tasty, meal.

 

turkey tenderloins recipe

 

Turkey Tenderloins with Peach Preserves
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Ingredients
  1. Turkey Tenderloins with Peach Preserves
  2. 2 turkey tenderloins
  3. ¼ cup soy sauce
  4. 3 tablespoons vegetable oil, divided
  5. ½ cup orange juice, divided
  6. 1 tablespoon minced garlic
  7. ½ cup peach preserves
Instructions
  1. Cut turkey into 2 to 3 inch medallions. (You should have 6 – 8 slices per tenderloin.)
  2. In a large self-sealing plastic bag place turkey, soy sauce, 2 tablespoons vegetable oil, 6 tablespoons orange juice and minced garlic. Seal and marinate in refrigerator for approximately 1 hour.
  3. Remove turkey from bag and discard marinade. In a large skillet warm remaining 1 tablespoon of vegetable oil over medium-high heat.
  4. Add turkey to the skillet and cook 2 to 3 minutes per side or until brown. Add peach preserves and remaining 2 tablespoons orange juice. Heat until sauce is bubbly.
  5. Serve with hot cooked rice.
Iowa Turkey Federation http://iowaturkey.org/
citrus turkey marinade

Grilled Citrus Turkey Tenderloins

citrus turkey marinade

 

 

 This juicy, easy turkey marinade is great on the grill and makes summertime cooking a breeze!

 

Grilled Citrus Turkey Tenderloins
Turkey can be great on the grill, and this easy marinade makes it happen!
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Ingredients
  1. Fresh orange juice, lemon juice and lime juice: 2 tablespoons each
  2. Vegetable oil, honey, and chopped cilantro: 1 tablespoon each
  3. chili powder, salt and minced garlic: 1/2 teaspoon each
  4. cumin and pepper: 1/4 teaspoon each
  5. TURKEY TENDERLOINS, cut in half long ways (butterflied): 2
Instructions
  1. In large self-closing plastic bag combine orange, lemon and lime juices, oil, honey, cilantro, chili powder, garlic, cumin, pepper and salt; seal bag and shake to mix.
  2. Add tenderloins to marinade, seal bag and refrigerate 4 to 6 hours, turning occasionally to marinate evenly.
  3. Prepare grill for direct heat cooking. Cook over hot coals 4 to 5 minutes per side until meat is no longer pink in center, juices run clear, and food thermometer reaches 170 degrees F.
Notes
  1. Serves: 4
  2. Nutrition Facts
  3. Total Calories 181
  4. Total Fat 4 g
  5. % Daily Total Fat 19
  6. Cholesterol 70 g
  7. Sodium 336 mg
  8. Total Carbohydrates 7 g
  9. Protein 28 g
Iowa Turkey Federation http://iowaturkey.org/