August 12, 2013

Roast turkey tenderloin with cranberry salsa

Posted in Turkey at 6:39 pm by Sheila OConnell

This has a nice mix of flavors.  Goes well with the previous post, “Zucchini with Walnuts”, and some rice.

2 tbsp. honey mustard
1/2 tsp ground cumin
1/2 tsp curry powder
1/4 tsp allspice
1 boneless, skinless turkey tenderloin, about 2 pounds

For salsa:
1 cup whole berry cranberry sauce
1 large navel orange, peeled and halved
1 small jalapeno, seeded and roughly chopped

Preheat oven to 400. Spray a roasting pan with oil spray or coat with Crisco.
Mix honey mustard, cumin, curry and allspice and set aside.
Lightly salt and pepper the turkey  and coat it evenly with the mustard mixture using your hands.
Roast the turkey uncovered about 35 minutes or until a meat thermometer reads 160.
Remove turkey from oven and let rest 5 minutes before slicing.

While the turkey is in the oven, prepare the salsa and let it rest so flavors can develop.
Blend cranberries, orange and jalapeno in blender until it’s the consistency of relish.
Serve the salsa with the sliced turkey.