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.
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!