This Grapefruit Glazed Turkey Tenderloin recipe was a juicy, delicious, and happy accident! The other day, while at the grocery store I came across an organic turkey tenderloin that was on sale for a good price, and I never pass up a good price on high quality organic meat because it is happens so rarely. Anyways, I got home, and stuck it in the fridge instead of the freezer because I wanted to use it sooner rather than later, plus I had an idea for a marinade brewing in my head.
The next day, I took the tenderloin out of the fridge and started putting together the ingredients for the marinade, but I didn’t get too far. I had initially wanted orange juice in my marinade, but the orange that I thought I had…I had eaten a few days earlier…Hmm, should I run to the store. I could, it’s only 5 minutes away, but then I would have to pack my kids in the car, and listen to them beg and beg me for a treat, and finally give in (right before dinner) because I was sick of hearing about it. Instead, I decided to improvise. I had a grapefruit in my fridge, so I thought, why not?
Wow, I am so glad I decided to go with the grapefruit. I am 99.9% positive it was a better choice than the orange. Turkey tenderloin is really lean cut of meat, so it tends to come out dry when cooked, but I assure you, this was far from being dry. It was juicy with just the right amount of sweet and sour flavor from the grapefruit. Both me and my husband couldn’t get enough of it! It is going right on my weekly dinner rotation menu; it’s super yummy, flavorful, and simple to make. My kind of dinner! 
Notes: I am sorry about the marinade, I know that it can be a pain to plan out a dinner that far in advance, but it is worth it – promise. Also, organic meat is strictly optional and is only a personal preference. It is by no means required. Finally, I have not used a pork tenderloin for this recipe, but I am guessing that it would work as a substitute.
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Grapefruit Glazed Turkey Tenderloin with Cilantro
- Total Time: 45 minutes
- Yield: Serves 2-4 1x
- Diet: Omnivore
Description
Sweet and sour turkey tenderloin with a crisp exterior, juicy inside, and fresh cilantro. Perfect for a weeknight dinner.
Ingredients
- 1.5 - 2 lbs (680 - 907 g) turkey tenderloin
- 1/2 cup (118 ml) pink grapefruit juice
- 2 Tbsp grapefruit zest
- 2 Tbsp olive oil
- 1 Tbsp fresh cilantro, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 Tbsp Honey
Instructions
- Combine all ingredients (except tenderloin) in a bowl and mix well.
- Pour into a one-gallon freezer bag, add the tenderloin, and seal the bag.
- Place in the refrigerator and allow to marinade for 30-60 minutes.
- Preheat oven to 375°F (190°C).
- Heat an oven-safe skillet on medium heat on the stovetop.
- Place the tenderloin on the skillet and brown each side (2-5 minutes per side).
- Once browned, brush on some of the remaining marinade.
- Place in the oven and allow to cook 25-30 minutes, or until cooked through. Flip the tenderloin halfway through cooking and baste with excess marinade every 5 minutes.
- Top with additional fresh cilantro if desired.
Notes
- For a more intense grapefruit flavor, use freshly squeezed grapefruit juice instead of bottled.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the tenderloin (it should reach 165°F or 74°C).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How do you make the grapefruit glaze for the turkey tenderloin?
Reduce fresh grapefruit juice with a sweetener like honey or brown sugar until slightly syrupy, then brush it over the turkey during the last few minutes of cooking to build up a glossy coating without burning.
What internal temperature should the turkey tenderloin reach?
Cook to an internal temperature of 165°F. Because the tenderloin is lean, pulling it off the heat at 160°F and resting it under foil for five minutes will carry it safely to temperature without drying it out.
When should you add the fresh cilantro?
Add the cilantro after the tenderloin is off the heat. Fresh cilantro wilts and loses its bright flavor when cooked, so scatter it over the sliced turkey just before serving.
