Mustard-Glazed Turkey Tenderloin
From Parents Magazine
2 garlic cloves, minced
1 1/2 cups low-sodium chicken broth, divided
1 tsp black pepper, divided
3 tbsp whole-grain Dijon mustard, divided
1 lb. turkey tenderloin
1 tbs olive oil
1 tsp salt
Combine garlic, 1/2 cup broth, 1/2 tsp pepper and 1 tbsp mustard to ziplock bag, add turkey. Seal and marinate in the fridge for 4 to 24 hours.
Preheat oven to 375. Heat oil in an oven-safe skillet on medium-high. Cook turkey until browned on all sides; sprinkle with salt and 1/2 tsp pepper. Add 1/2 cup broth and bake for 25 minutes. Remove turkey and set on plate, cover with foil to keep warm.
Make glaze: Combine 1/2 cup broth, 2 tbsp water and 2 tbsp mustard; pour into pan. Whisk or use a wooden spoon to scrape up the browned bits and heat the glaze through. Cut turkey on a diagonal and pour on glaze.
2 comments:
Sounds good! The only turkey tenderloin we ever made was preseasoned and it was awful, but that was Tyson Foods fault:)
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
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