Let’s chat. By now is your holiday schedule completely “over-the-top,” leaving you little time and energy to prepare a delicious and festive meal? If so, no worries! Meal Planning Maven is here to the rescue with these pretty baked turkey tenderloins infused with a sweet and tangy cherry-pomegranate marinade! Allow me to show you how with little effort, you can easily create a new holiday favorite that absolutely explodes with flavor. And you will be delighted to know that turkey tenderloins cook rather quickly, leaving you more time to spend with your family and guests. Another great “MPM Dinner in a Flash!” …
View the full recipe here
Starring ingredients in this simple and flavorful marinade:
Tart cherry juice (or pomegranate juice)
Pomegranate molasses (see Notes)
Pomegranate seeds
Garlic
White wine
Fresh thyme and parsley
Green onions
And just wait till you see just how easy this recipe is!
First, whisk together the marinade ingredients.
Place the tenderloins in a baking dish and cover thoroughly with the marinade. Spoon some of the pomegranate seeds and green onions over the tenderloins. *If time allows, cover and refrigerate for 2 hours (or up to 24) to allow flavors to mingle.
Bake the tenderloins uncovered for about 25 minutes or until cooked through. Halfway through cooking, baste with pan juices, again covering tenderloins with some of the pomegranate seeds and green onions.
Slice the tenderlons according to preference.
Return the turkey slices to pan; coat well with pan juices.
And voila! With minimal effort, you have created a memorable dish that will look beautiful on your holiday table.
Oh, and do be prepared to give out the recipe!
Cherry-Pomegranate Glazed Turkey Tenderloins
Yield: about 4 servings
Ingredients
Marinade
- 1/3 cup tart cherry juice or unsweetened 100% pomegranate juice such as POM
- 2 tablespoons pomegranate molasses see Notes
- 4 cloves garlic minced
- 1/2 cup pomegranate seeds to remove seeds from a pomegranate, see Notes
- 1/4 cup white wine
- 1/4 cup turkey broth or chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 green onion sliced
- Olive oil spray
- About 2 pounds turkey tenderloins or boneless turkey breast see Notes
Instructions
- In a small bowl, combine all marinade ingredients. (Marinade may be prepared up to 3 days ahead; cover and refrigerate.)
- Lightly coat a 9 x 13-inch baking dish with olive oil spray. Place turkey tenderloins in baking dish. Pour marinade over tenderloins, turning to evenly coat. Spoon some of the pomegranate seeds and green onions over tenderloins.
- If time allows, cover and refrigerate for 2 hours (or up to 24) to allow flavors to mingle. Occasionally, turn tenderloins over and baste with marinade, again covering with some of the pomegranate seeds and green onions.
- Preheat oven to 350 degrees F.
- Bake tenderloins uncovered for about 25 minutes or until cooked through. (170 degrees F.) Baking times may vary depending on thickness. Halfway through cooking, baste with pan juices, again covering tenderloins with some of the pomegranate seeds and green onions.
- Allow to rest for 5 minutes. Slice according to preference.
- Return turkey slices to pan; coat well with pan juices.
Notes
Notes:
Turkey Tenderloins: are cut from the area located under the breast. They are very tender and are 100% useable with no waste. Be careful not to overcook or the meat will become dry. Read more about turkey tenderloins including additional cooking methods here.
Pomegranate Molasses: has the texture of thin syrup with a unique intense flavor. So just a little will go a long way! Experiment by adding this wonderful syrup to salad dressings, iced tea or perhaps as a flavor enhancer to your favorite sautéed or roasted veggies. It would also be wonderful in marinades for beef and fish. Pomegranate molasses can be found in Middle Eastern groceries, some supermarkets, natural food stores as well as online. Read more about pomegranate molasses here including delicious ways to use this flavorful ingredient.
Seeding Pomegranates: remove seeds (also called arils) by cutting the pomegranate in quarters and carefully scooping out the seeds with either a spoon or the tip of a paring knife. You might want to consider wearing an apron as pomegranates are quite juicy!
Pomegranate Arils: are also available in convenient-sized containers located in the fresh fruit section of your supermarket if you would rather not take time to seed the pomegranates yourself. The arils are a nutritious and yummy addition to salads, yogurt and smoothies and make a fantastic healthy snack as well.
This dish would be delicious served over steamed vegetables, brown rice couscous, wild rice, sautéed greens or Crunchy Quinoa. Leftovers would also make delicious sandwiches! Another dish that includes pomegranate you may enjoy is Grilled Chicken Salad with Pomegranate Vinaigrette.
Have a Wonderful Holiday Season and a Happy New Year!
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Pudge-Busting Dishes, Pack ‘n Go Lunch Favorites, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and Healthier Indulgences are awaiting your discovery!
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Linda Shapiro, Meal Planning Maven
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