Three-Citrus Turkey Tenderloins

Three-Citrus Turkey Tenderloins

Three-Citrus Turkey Tenderloins


Makes 4 to 6 servings


2/3 cup fresh orange juice, divided
3 tablespoons minced shallots or onion
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 whole turkey tenderloins (about 3/4 pound each)
1 tablespoon olive oil
1/2 teaspoon salt
2-1/2 tablespoons honey
1 teaspoon cornstarch


  1. Combine 1/3 cup orange juice, shallots, lemon peel, lime peel, lemon juice and lime juice in small bowl; mix well. Reserve 1/3 cup of juice mixture; cover and refrigerate. Place turkey in large resealable food storage bag; add remaining juice mixture to bag. Seal bag tightly, turning to coat. Marinate in refrigerator 1 to 2 hours, turning once.
  2. Prepare grill for direct cooking.
  3. Drain turkey; discard marinade from bag. Brush turkey with oil; sprinkle with salt. Place turkey on grid. Grill turkey, on covered grill, over medium-hot coals 15 to 20 minutes or until no longer pink in center, turning halfway through grilling time. (If desired, insert instant-read thermometer* into center of thickest part of tenderloin. Thermometer should register 170°F.)
  4. Meanwhile, combine reserved juice mixture and honey in small saucepan. Combine remaining 1/3 cup orange juice and cornstarch in small bowl; mix until smooth. Add to juice mixture in saucepan. Simmer, uncovered, over medium heat about 5 minutes or until thickened and reduced to 1/2 cup.
  5. Transfer turkey to carving board. Carve turkey crosswise into thin slices; drizzle with sauce.

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