Chipotle Citrus-Glazed Turkey Tenderloins
Total TimePrep/Total Time: 30 min.
Makes4 servings (1/2 cup sauce)
- 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
- Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides.
- 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.
- Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.
Nutrition Facts4 ounces cooked turkey with 2 tablespoons glaze: 274 calories, 5g fat (0 saturated fat), 56mg cholesterol, 252mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 35g protein.
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Nov 26, 2018
I used chicken instead of turkey, because that's what I had available. This was delicious and easy to make!
Jun 5, 2017
Loved this! The only thing I did different was seasoned meat with Mrs. dash garlic blend instead of salt and pepper. Definitely am repeating.
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.
Feb 20, 2015
Delicious. I loved the combination of the bright citrus flavors and the spice
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!