Chipotle Citrus-Glazed Turkey Tenderloins Recipe
Chipotle Citrus-Glazed Turkey Tenderloins Recipe photo by Taste of Home
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Chipotle Citrus-Glazed Turkey Tenderloins Recipe

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This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.—Darlene Morris, Franklinton, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 turkey breast tenderloins (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 3/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon molasses
  • 2 teaspoons minced chipotle peppers in adobo sauce
  • 2 tablespoons minced fresh cilantro


  1. Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides.
  2. Meanwhile, in a small bowl whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes.
  3. Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro. Yield: 4 servings (1/2 cup sauce).
Originally published as Chipotle Citrus-Glazed Turkey Tenderloins in Country Woman February/March 2013

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aokcats User ID: 8445847 229361
Reviewed Jul. 11, 2015

"Fantastic. I only found it slightly spicy, though the chipotle flavor is definitely there. Doubled the sauce, which made a little too much, but it's a great sauce to have over leftovers or another dish. Went great with Spanish rice. Mine was a little sweet, probably because I used brown sugar Splenda but didn't cut the amount in half as you're supposed to. A keeper."

angmclanc User ID: 3282588 220959
Reviewed Feb. 20, 2015

"Delicious. I loved the combination of the bright citrus flavors and the spice"

BakerDeborah User ID: 1211561 220382
Reviewed Feb. 12, 2015

"This was very tasty but a little too spicy for my kids. But I used the leftovers with Spanish rice as filler for enchiladas. That was a five star meal!"

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