I featured the picture of this tasty meal on my photography blog this past week and received several requests for the recipe. I aim to please.
Orange-and-Chipotle-Glazed Turkey Tenderloins
1/4 C orange juice
1/4 C juice from 2 limes
1/4 C packed brown sugar
1 T molasses
2 t minced canned chipotle chiles in adobo sauce
2 turkey tenderloins
1 T vegetable oil
2 T chopped fresh cilantro
salt & pepper
Stir OJ, lime juice, brown sugar, molasses, and chipotle in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper. (I doubled the juice mixture cause my hubby likes LOTS of "sauce")
Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook turkey until browned on all sides, about 5 minutes. Reduce heat to medium. Add OJ mixture and cook, turning turkey occasionally, until turkey registers 160 degrees. 14 to 17 minutes. Transfer turkey to cutting board, tent loosely with foil, and let rest for 5 minutes.
Simmer glaze until thick and syrupy, 3 to 4 minutes. Cut tenderloins crosswise into 1/2 inch thick slices and arrange on platter. Stir cilantro into glaze and season with salt and pepper. Pour glaze over turkey. Serve.
My tips: 1) I doubled the juice mixture cause my hubby likes sauce. 2) Divide the leftover Chipotle Chiles and Adobo sauce in Ziploc snack bags and freeze for future use.
Mashed Sweet Potatoes
In large saucepan, bring 1 1/2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1/2 inch cubes, to boil covered by 1 inch of water. Reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain potatoes and return to pot. Add 1/4 C orange juice, 1 tablespoon molasses, and 3 tablespoons unsalted butter, and mash until smooth. Season with salt and pepper. Cover to keep warm. Serves 4.
I found this delicious meal in the Spring 2011 edition of 30-Minute Suppers by America's Test Kitchen. There are several recipes I will be trying from this seasonal magazine. Thank you for stopping by and visiting. Is this a recipe you'll try?
Peace and Joy,