Tuesday, December 27, 2011

Turkey Tenderloins

The New Year is right around the corner.  Once that's over, we can all get back to our regular or new order of business. As for me, instead of making resolutions I never keep, I'm just going to let nature take it's course. Heck, if I could just stay focused on my yoga that would make me happy.  And that's what's important being happy.  So whatever you decide to do for the new year, be sure it's going to bring joy to your life as well as others.

Here's wishing you and yours a Happy and Healthy New Year!!!

Soulful Eating,

Oh and here's something refreshing to add to your food repertoire.

Turkey Tenderloins
8 Servings
2 pound turkey tenderloins
½ cup orange juice
¼ cup grapeseed oil
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
 2 teaspoons dried rosemary, crushed
1 teaspoon thyme
1 teaspoon sage

Preheat oven on the broiler setting
Place the orange juice, oil and seasoning in a small bowl and whisk together.
Place the turkey tenderloins in a zip lock bag and pour in the marinade.
Seal bag and shake to coat.  Marinate in the refrigerator overnight shaking and turning a few times to make sure the marinade is well distributed. Preheat oven on the broiler setting.
Remove the turkey from the marinade and place on the rack in the broiler pan.
Broil 6 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.
Cover with foil and let tenderloins rest 10 minutes before serving to allow the juices to settle.

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