Saturday, October 24, 2009

Oven Roasted Orange-Chile Glazed Turkey Tenderloin

The first of the Thanksgiving Day recipes are on the way and I wanted to start off with this simple entree. Not everyone will be preparing an enormous turkey this year and I thought I would look at what could be done with turkey tenderloin. The tenderloin is the long strip of white meat tucked under the breast. On its own, it is very tender, low in fat and calories and a perfect choice for diabetics. Just over one ounce of turkey tenderloin has only 34 calories, one gram of fat, one gram of carbohydrate and six grams of protein. This is a great source of a lean protein.

I have taken the turkey tenderloin, a blank palate, and added a colorful array of seasonings and flavors. This mild combination of orange and ancho chile is given depth with a slight background smokiness and warmth of cumin. The sweetness of the orange is balanced with the tang of sherry vinegar, a classic combination and the result is wonderful. I hope you enjoy.

Oven Roasted Orange-Chile Glazed Turkey Tenderloin

2 Tbsp. sugar free Orange Marmalade
1 tsp. ancho chile powder
1/4 tsp. cumin
1 Tbsp. Sherry vinegar
1/2 tsp. liquid hickory smoke
1/2 tsp. paprika
1/2 tsp. dark Agave Nectar
1 Tbsp. Canola oil
salt and pepper to taste
2 lbs. of turkey tenderloin

Blend all of the ingredients together, except the turkey tenderloin, in a large zipper top bag. Squeeze the bag gently to mix. Add the turkey tenderloin and seal bag. Massage the bag to distribute the marinade and coat the turkey. Place the bag in a dish to avoid any possible leaks and cross contamination and refrigerate for at least 2 hours. Roll the turkey around in the marinade every half hour or so while marinating.

Preheat oven to 375'

Remove turkey from bag and place on an aluminum foil lined sheet pan. Pour any remaining marinade over the tenderloins. Roast the turkey for 30 minutes. Increase the heat to 425' and continue to roast for 5 to 10 minutes more or until the internal temperature of the turkey is 165'. Remove from oven, cover loosely and let rest for at least 10 to 15 minutes. The turkey will continue to cook while resting and the internal temperature should increase to 170'.

Nutrition Facts
8 Servings
Amount Per Serving
Calories 139.7
Total Fat 3.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 48.8 mg
Sodium 40.3 mg
Potassium 355.7 mg
Total Carbohydrate 7.0 g
Dietary Fiber 0.8 g
Sugars 5.4 g
Protein 19.4g

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