Turkey Tenderloins with Apple-Pear Cranberry Chutney
Looking for a quick ‘n easy festive holiday dish? Or perhaps you would love to find a tasty new weeknight dinner that comes together FAST? While plain turkey tenderloins can be a tad boring, by topping them with my sweet and tangy Apple-Pear Cranberry Chutney (which can be made ahead!) you can easily create a new family favorite. Turkey tenderloins cook rather quickly, making this dish another great MPM Dinner in a Flash!
Yield: about 4 servings
Yield: about 4 servings
Ingredients
- 1 recipe Apple-Pear Cranberry Chutney you may have leftovers-see MPM Mini-Bites
Marinade
- 4 cloves garlic minced
- Juice and zest of 1/2 medium orange
- 1/3 cup white wine
- 1/3 cup reduced-sodium chicken broth or turkey broth
- 1 tablespoon olive oil
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon kosher salt or as desired
- 1/4 teaspoon coarse pepper or as desired
- Olive oil spray
- About 2 pounds turkey tenderloins or boneless turkey breast see MPM Mini-Bites
Instructions
- Prepare Apple-Pear Cranberry Chutney as directed in recipe. NOTE: you may have leftovers. See MPM Mini Bites for yummy serving ideas
- 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.
- 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.
- Preheat oven to 350 degrees F.
- Bake tenderloins covered for about 25 minutes or until cooked through. (165 degrees F.) Baking times may vary depending on thickness. Halfway through cooking, baste with pan juices.
- Allow tenderloins to rest, covered for 5 minutes. Slice according to preference.
- Arrange sliced turkey on a platter. Drizzle with pan juices. Serve with Apple-Pear Cranberry Chutney, either on the side or as a topping. (warmed if desired)
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, coat turkey slices with pan juices. Cover; heat at 300 degrees F for about 10 minutes or just until warmed through. May also be frozen for up to 4 months. Follow directions in chutney recipe for making ahead and storing. If desired, chutney may be heated before serving with turkey.
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.
Serving Ideas: delicious served with green beans, asparagus, brown rice couscous, wild rice or Crunchy Quinoa. Leftovers would also be great in a sandwich along with the chutney!
Timesaver! Make the chutney up to 2 weeks ahead. Store covered in the refrigerator until needed.
Got extra chutney? Use as a yummy topping for chicken or for baked brie. Also, delicious spooned over vanilla frozen yogurt or ice cream!
Love easy turkey dinners? Then do try Orange-Sesame Turkey Tenderloins, Maple-Orange Glazed Turkey Breast and Cherry-Pomegranate Glazed Turkey Tenderloins.
