RASPBERRY TURKEY TENDERLOINS
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon minced fresh thyme or 1/8 dried thyme
4 turkey breast tenderloins
1/8 teaspoon salt
Directions: In a small saucepan, combine the jam, vinegar, mustard, orange peel and thyme. Cook and stir for 2-3 minutes or until heated through. Set aside 1/4 cup for serving.
Sprinkle turkey with salt. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill turkey, covered, over medium heat or broil 4 inches from the heat for 13-18 minutes or until a meat thermometer reads 170 degrees, turning occassionaly. Baste with remaining sauce during last 5 minutes of cooking.
Let stand for 5 minutes before slicing. Serve with reserved sauce.
Here’s what you’ll need:
Put jam, apple cider vinegar, mustard, and orange peel in a saucepan on low.
Add the thyme.
Salt the turkey breasts and put them on the grill for 16-18 minutes or until 190 degrees in the center. Use some of the sauce to baste the turkey.
Pull off the grill and let rest.
Pour the remainder of the sauce of the turkey breast.
Here’ what you’ll end up with: