Raspberry Turkey Tenderloins

Friday, June 10, 2011

Raspberry Turkey Tenderloins
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 tsp grated orange peel
1/2 tsp minced fresh thyme or 1/8 dried thyme
4 turkey breast tenderloins
18 tsp salt

Directions:  In a small saucepan, combine the jame, vinegar, mustard, orange peel and thyme.  Cook andstir for 2-3 minutes or until heated through.  Set aside 1/4 cup for serving.

Sprinkle turkey with salt.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill turkey, covered, over medium heat or broil 4 inches from the heat for 13-18 minutes or until a meat thermometer reads 170 degrees, turnig occasionaly.  Baste with remaining sauce during last 5 miutes of cooking. 

Let stand for 5 minutes before slicing.  Serve with reserved sauce.

Here's what you'll need:

Put jam, apple cider vinegar, mustard, and orange peel in a saucepan on low.

Add the thyme.

Salt the turkey breasts and put them on the grill for 16-18 minutes or until 190 degrees in the center.  Use some of the sauce to baste the turkey.

Pull off the grill and let rest.  

Pour the remainder of the sauce of the turkey breast.

Here' what you'll end up with:

Our Thoughts:
This turkey dish was really good.  The sauce was sweet with a hint of spicy tanginess from the Dijon mustard.  The turkey was moist and the sauce gave it the perfect extra kick of flavor.

The only thing I was thinking you could do a little differently is to lessen the amount of mustard, add a little more jam, and maybe chop up a jalapeno to make it a raspberry-jalapeno sauce.

Either way, this dish was worth the effort.

Hope you enjoy!


Chris said...

I'm glad you pointed out "seedless". I made a raspberry sauce once and it was AWFUL. Tasted great but that irritating texture of a million seeds was off putting. A lesson you learn once, ha ha.

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