Broiled Turkey Tenderloins Recipe

Broiled Turkey Tenderloins Recipe
Broiled Turkey Tenderloins Recipe photo by Taste of Home
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Broiled Turkey Tenderloins Recipe

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This recipe is perfect for weekday meals or special dinners with my grandchildren. The simple sauce gets its tang from citrus, a little kick from cayenne and subtle sweetness from molasses. It keeps well in the refrigerator, so it can be made ahead. I often fix extra to use later with other meats.—Jean Komlos, Plymouth, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup thawed orange juice concentrate
  • 1/3 cup molasses
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 3 turkey breast tenderloins (about 1-1/2 pounds), cut lengthwise in half

Directions

In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce.
Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce. Yield: 6 servings.
Originally published as Broiled Turkey Tenderloins in Country Woman November/December 2003, p39

Nutritional Facts

1 each: 244 calories, 2g fat (1g saturated fat), 56mg cholesterol, 578mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 28g protein.

  • 3/4 cup thawed orange juice concentrate
  • 1/3 cup molasses
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 3 turkey breast tenderloins (about 1-1/2 pounds), cut lengthwise in half
  1. In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce.
  2. Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce. Yield: 6 servings.
Originally published as Broiled Turkey Tenderloins in Country Woman November/December 2003, p39

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