Mandarin Turkey Tenderloin Food

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MANDARIN TURKEY STIR-FRY



Mandarin Turkey Stir-Fry image

MEAL IDEA: Serve with cooked carrots and boil-in-the-bag rice. Add fresh cut fruit and fortune cookies for dessert. *From Publix FamilyStyle magazine.

Provided by Celeste

Categories     Turkey Breasts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons maggi seasoning
1 teaspoon minced garlic
1/8 teaspoon pepper
4 1/2 teaspoons ginger paste, divided
3/4 lb turkey cutlets (or tenderloins)
2 tablespoons sesame oil, divided
1 (11 ounce) can mandarin oranges (about 1 cup, undrained)
1 (12 ounce) package fresh stir fry vegetables (broccoli, carrots, snow peas, cabbage)
1 (8 ounce) can sliced water chestnuts (drained)
1/4 cup ponzu sauce
1 teaspoon cornstarch

Steps:

  • Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1" pieces; add to ginger mixture, turn to coat (wash hands).
  • Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
  • Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
  • Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
  • Return turkey to pan, add mandarin oranges; toss gently and serve.

Nutrition Facts : Calories 233.2, Fat 8.4, SaturatedFat 1.4, Cholesterol 51.1, Sodium 60.2, Carbohydrate 18.7, Fiber 2.9, Sugar 9.7, Protein 21.3

MANDARIN TURKEY TENDERLOIN



Mandarin Turkey Tenderloin image

My husband grew up in an area with lots of turkey farms, so he learned early to love dishes that use turkey. This makes a tasty dinner that requires no last minute fuss, so I like to serve it when I have company over.-Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 8 servings.

Number Of Ingredients 10

8 turkey breast tenderloins (4 ounces each)
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 can (11 ounces) mandarin oranges, drained
1 cup sesame ginger marinade
1/2 cup chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 tablespoon sesame seeds, toasted
1 green onion, sliced
Hot cooked rice, optional

Steps:

  • Place turkey in a 3-qt. slow cooker. Sprinkle with ginger and pepper flakes. Top with oranges. In a small bowl, combine marinade and broth; pour over turkey. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. , Stir vegetables into the slow cooker. Cover and cook 30 minutes longer or until vegetables are heated through. , Sprinkle with sesame seeds and green onion. Serve with rice if desired. Freeze option: Cool turkey mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in turkey reads 165°, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

Nutrition Facts :

HERB-ROASTED TURKEY TENDERLOIN WITH MANGO, LIME AND GINGER DRESSING AND ROASTED SWEET POTATOES



Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 turkey tenderloins (about 1 pound each)
Salt and freshly ground black pepper
2 teaspoons ground cumin
Olive oil
2 large sweet potatoes, peeled and cubed (2-inch pieces)
2 ripe mangoes, peeled and flesh sliced from seed
1/2 cup fresh mint leaves
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh ginger
1/4 cup plain yogurt

Steps:

  • Preheat oven to 400 degrees F.
  • Season turkey tenderloins all over with salt, black pepper and cumin.
  • In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
  • Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
  • Reserve remaining turkey for Thai Turkey and Rice.

SKINNY TANDOORI TURKEY TENDERLOINS



Skinny Tandoori Turkey Tenderloins image

81% less total fat • 67% less sodium than the original recipe. Start the Indian-flavor marinating this morning for a quick-to-the-table dinner tonight-the grill time is less than 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h40m

Yield 4

Number Of Ingredients 8

4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 teaspoons oil
1 teaspoon ground cumin
1/4 teaspoon salt
2 8-ounce turkey tenderloins, halved lengthwise
3/4 cup Yoplait® Fat Free plain yogurt

Steps:

  • In a small bowl, combine garlic, ginger, curry powder, oil, cumin, and salt. Spread spice mixture evenly onto turkey. (Wear disposable gloves so the spices don't stain your hands.) Place spice-rubbed turkey in a glass baking dish. Cover and refrigerate for 6 to 24 hours.
  • Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until turkey is no longer pink (170° F), turning once halfway through grilling. Serve with yogurt.

Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 0 g

TURKEY TENDERLOINS



Turkey Tenderloins image

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey

Yield 4

Number Of Ingredients 4

1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

Steps:

  • Place the turkey tenderloins in a sealable plastic bag and set aside.
  • In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
  • Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g

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