Cherry-Pomegranate Glazed Turkey Tenderloins
Looking for a quick ‘n easy festive holiday dish? Or perhaps would you like to add some pop to your weekday dinners? While plain turkey can be a tad boring, with my sweet and tangy cherry-pomegranate marinade you can easily create a new family favorite that explodes with flavor. Turkey tenderloins cook rather quickly, making this dish another great MPM Dinner in a Flash.
Yield: about 4 servings
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 MPM Mini-Bites
- 4 cloves garlic minced
- 1/2 cup pomegranate seeds to remove seeds from a pomegranate, see MPM Mini-Bites
- 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 MPM Mini-Bites
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
Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. If at all possible, cover marinated turkey and refrigerate for 2 hours or up to 1 day. (which will allow flavors to blend as marinade penetrates the turkey) Turn occasionally, spooning marinade over tenderloins. Leftover baked tenderloins may be stored covered in the refrigerator for up to 3 days. Before reheating, mix turkey slices with glaze, coating thoroughly. Cover; heat at 325 degrees F for about 10 minutes or just until warmed through. May also be frozen for up to 4 months.
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 by cutting the pomegranate in quarters and carefully scooping out the seeds with either a spoon or the tip of a paring knife. The arils (seeds) are a yummy addition to salads, yogurt and smoothies and are 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 you may enjoy is Grilled Chicken Salad with Pomegranate Vinaigrette.
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