Garlic-Ginger Turkey Tenderloins
This good-for-you entree can be on your family’s plates quicker than Chinese takeout…and for a lot less money! Ginger and brown sugar flavor the sauce that spices up the turkey as it bakes. —Taste of Home Test Kitchen
Reviews
Goes together quickly and tastes wonderful! I was slightly skeptical at first about this particular mixture of flavors, but the brown sugar balanced out the saltiness of the soy sauce, and the "bite" of the ginger and garlic nicely. We used chicken breasts instead of turkey tenderloins and powdered ginger instead of fresh gingerroot because they were what we had on hand.
I enjoyed the creative flavors in this recipe. I am going to make the glaze at Thanksgiving! My kids found the ginger a little strong. I will probably scale it back a little next time.
Pretty good. I used ground ginger and reduced the amount to about 1 or 1.5 tsp. I also had to use chicken, since I couldn't find decent turkey at the store I visited. Still, I will make it again.
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This was great. The smell of the garlic and soy sauce was fantastic, and I knew the dish was going to be wonderful. Very easy to make. I substituted turkey cutlets because that's what I had on hand, so I only cooked them for about 20 minutes. Everything else, however, I used as directed. Did not feel it was too much ginger but maybe my 2T was more like 1.5T. Served this with some steamed snap peas drizzled in olive oil. Delicious!
This was good but the next time I make it I will not use so much ginger.
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