Description
Sweet and sour turkey tenderloin with a crisp exterior, juicy inside, and fresh cilantro. Perfect for a weeknight dinner.
Ingredients
Units
Scale
- 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