Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Marinade | ||
| 2 c. fresh basil | ||
| Water | ||
| 1 c. extra virgin olive oil | ||
| Turkey | ||
| 2 packet(s) Honeysuckle White turkey breast tenderloins | ||
| Citrus Sauce | ||
| ½ c. orange marmalade | ||
| 2 (8 oz each) cans mandarin oranges, drained | ||
| 2 tbsp. prepared horseradish | ||
| 2 tbsp. orange juice | ||
| Garnish | ||
| 2 tbsp. dried basil for garnish, optional | ||
| 1 orange, cut into 6 wedges for garnish, optional |
Directions
- Blanch basil in boiling water 10 seconds. Place in ice water. Drain.
- Place basil and oil in blender. Purée until smooth, reserving 1/3 cup for basting.
- Place turkey in a flat glass dish; coat with marinade. Cover with lid or plastic wrap. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
- While turkey is marinating, combine all citrus sauce ingredients in a saucepan. Heat on back of grill or on the stove.
- Grill turkey, turning and basting with marinade until no longer pink in the center or until temperature is 170 degrees.
- Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 7.6g
- Cholesterol: 71mg
- Sodium: 84mg
- Total Carbohydrates: 23.4g
- Protein: 29g
Recipe Source:
www.honeysucklewhite.com