Melt In Your Mouth Turkey Tenderloins Food

MELT IN YOUR MOUTH TURKEY TENDERLOINS

Steps:

• Preheat your oven 400°F.
• Spray baking dish with cooking spray. Place turkey tenderloins in baking dish.
• Coat the turkey tenderloin completely in butter on both sides. The turkey will absorb the oils from the butter while cooking and you want your tenderloin to be moist. So, don't be shy with coating the turkey breasts well.
• Sprinkle both sides with salt, pepper and garlic powder.
• Place rosemary on top of each turkey tenderloin. Roast for about 45 minutes or until a cooking thermometer registers 161°F. Allow the turkey breast tenderloins to rest for 10-15 minutes before slicing and serving.

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

TURKEY TENDERLOINS

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.

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN

Steps:

• To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
• For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• Prepare an outdoor grill for high heat.
• Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

MELT IN YOUR MOUTH PORK TENDERLOIN

Steps:

• Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
• Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
• Lower temperature to 325°F and cover with aluminum foil.
• Cook for 3 hours.
• Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
• For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
• Heat on stovetop, on medium heat and stir until it thickens.
• It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!