Pomegranate molasses is something I highly recommend keeping in your pantry. A thick, syrupy reduction of sweet yet tart pomegranate juice very often seen in Middle Eastern cuisine, is really gaining traction in everyday recipes like this one. Juicy turkey tenderloins are seasoned with salt, pepper and a touch of garlic powder before being coated in a simple combination of pomegranate molasses and Dijon mustard. Baked until glazed and cooked through, I like serving the sliced turkey on a bed of greens with some pomegranate seeds to complement its underlying ingredients.
(To view this recipe, click on the blue title of the blog post above*)
Pomegranate-Glazed Turkey
Ingredients:
- 1 1/2 lb. turkey tenderloins (this is usually two tenderloins per pack)
- salt and pepper
- garlic powder
- 1/4 cup pomegranate molasses
- 2 Tablespoons Dijon mustard
- Pomegranate seeds, for garnish
- peppery greens, for serving
Directions:
- Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray. Season each turkey tenderloin with 1/2 teaspoon of salt, a big grinding of pepper, and 1/4 teaspoon of garlic powder.
- Whisk the pomegranate molasses and mustard together in a small bowl. Divide the mixture among the two tenderloins; spreading in an even layer with a plastic pastry brush or a spoon.
- Bake in the preheated oven for 40-45 minutes, or until the internal temp reaches 165 degrees. Allow the meat to rest for 10 minutes before slicing and serving with pomegranate seeds, over greens if desired.
Tagged: baked turkey, Dijon mustard, glazed turkey, molasses, pomegranate arils, pomegranate molasses, pomegranate seeds, pomegranate-glazed turkey, reduction, turkey, turkey tenderloins
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