Moroccan Turkey Tenderloin

45 MIN



1 tbsp fresh lemon juice

1/4 tsp ground black pepper

1/8 tsp ground turmeric

1/4 tsp ground ginger

1/2 tsp ground cumin

1/8 tsp ground nutmeg

1 tsp salt

1 Small onion, diced

1 Clove garlic, minced

3 Strands saffron

1 c TURKEY BROTH or chicken broth

1 tsp cornstarch

As needed fresh mint leaves

1/4 c almond slivers, toasted


Heat oven to 375 degrees F. Place tenderloins in 13 X 9-inch baking dish; sprinkle with lemon juice. Mix all dry spices (except saffron) and salt. Sprinkle spice mixture, diced onion and minced garlic on top of the turkey tenderloins. Roast, uncovered, for 20 minutes.

While tenderloins are roasting, add saffron to broth and let stand about 5 minutes. Pour broth around tenderloins and continue roasting until inside is no longer pink, about 15 minutes. Remove tenderloins from dish, place on serving plate and keep hot.

Pour drippings from baking dish into saucepan. Blend in cornstarch. Cook over medium heat, stirring, until thickened and bubbly. Drizzle sauce over sliced tenderloins. Garnish with mint leaves and almond. Serve with couscous and small whole black olives.

Nutrition Facts

Total Calories 210

Total Fat 6 g

Saturated Fat 0 g

Cholesterol 75 g

Sodium 720 mg

Potassium 461 mg

Total Carbohydrates 7 g

Dietary Fiber 1 g

Sugars 2 g

Protein 32 g

% Daily Protein 0

% Daily Vitamin C 4

% Daily Calcium 4

% Daily Iron 10