The ingredients in the recipe could either lean toward fall or spring, depending on what you serve it with. I actually served it with a cranberry orzo (to be shared later) so it had much more of a fall feeling to it than I intended, but it was still delicious.
Orange-Glazed Turkey Breast
Adapted from: Cooking Light, November 2013
- 1/3 cup orange marmalade
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1/2 tsp. crushed red pepper
- 1 tbsp. peanut oil
- 1 lb. turkey tenderloin
- salt and pepper, to taste
1. Combine orange marmalade, rice vinegar, soy sauce and crushed red pepper together in a bowl. Set aside.
2. Preheat oven to 350.
3. Heat oil in a large oven-safe skillet over medium heat. Add the turkey tenderloin and brown for 1-2 minutes on each side.
4. Brush half of the mixture over the turkey and then place the skillet in the oven for 20-25 minutes or until a thermometer inserted into the thickest part reaches 165 degrees.
5. Slice turkey breast and serve with extra glaze mixture on top.
As I said above, I served this with a cranberry orzo mixture which paired really nicely with this. Tom thought it was a little too sweet, but I could easily add more rice vinegar next time or even less orange marmalade to even it all out.