01-27-2007, 03:43 AM
4 Breast Tenderloins (approximately 2 pounds)
Marinade:
2 cups fresh basil
1 tablespoon vegetable oil
1 cup vegetable oil
Citrus Sauce:
1/2 cup orange marmalade
2 (16-ounce) cans Mandarin oranges, drained
2 tablespoons prepared horseradish
2 tablespoons orange juice
Blanch basil in boiling water 10 seconds. Place in ice water. Drain. Place basil and oils in blender. Purée until smooth, reserving 1/3 cup for basting.
Place turkey in a flat glass dish, coat with marinade. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
While turkey is marinating, combine all sauce ingredients in a sauce pan. Heat on back of grill or on the stove.
Grill turkey, turning and basting with marinade until no longer pink in the center.
Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges.
Makes 8 servings.
Marinade:
2 cups fresh basil
1 tablespoon vegetable oil
1 cup vegetable oil
Citrus Sauce:
1/2 cup orange marmalade
2 (16-ounce) cans Mandarin oranges, drained
2 tablespoons prepared horseradish
2 tablespoons orange juice
Blanch basil in boiling water 10 seconds. Place in ice water. Drain. Place basil and oils in blender. Purée until smooth, reserving 1/3 cup for basting.
Place turkey in a flat glass dish, coat with marinade. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
While turkey is marinating, combine all sauce ingredients in a sauce pan. Heat on back of grill or on the stove.
Grill turkey, turning and basting with marinade until no longer pink in the center.
Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges.
Makes 8 servings.