Tangy Turkey Tenderloins

Here’s a weeknight winner that trades boring plain turkey for something bold and saucy.

Turkey breast tenderloins get broiled until just cooked through, then brushed with a sticky glaze made from orange juice concentrate, molasses, ketchup, mustard, and a kick of cumin and red pepper.

The sauce walks that line between sweet and savory with a little heat sneaking in at the finish.

Brush it on during the last few minutes under the broiler, then heat the rest to pour over the sliced turkey at the table.

The whole thing clocks in at around 23 minutes, and the leftover sauce keeps in the fridge for up to two weeks.

Variations

• Grill it. These tenderloins take well to a hot grill. That orange-molasses glaze caramelizes into gorgeous char marks.
• Pork tenderloin swap. The sauce works just as well on sliced pork medallions if you want to switch up the protein.
• Spice it up. Add an extra half teaspoon of red pepper flakes and a splash of hot sauce for a version with real bite.

Kitchen Tips

• Reserve the sauce before brushing. Set aside half the sauce before it touches raw turkey so the extra can be heated and served safely at the table.
• Don’t overcook the turkey. Tenderloins are lean and dry out fast. Pull them the moment they lose their pink center.
• Thaw the concentrate, don’t dilute it. You want the full punch of concentrated orange flavor. Adding water would thin everything out.