Basil Pesto Turkey with Citrus Sauce

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Serves: 8

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All you need:

  • Marinade
  • 2 c. fresh basil
  • Water
  • 1 c. extra virgin olive oil
  • Meat
  • 2 packages Honeysuckle White® turkey breast tenderloins
  • Citrus Sauce
  • 1/2 c. orange marmalade
  • 2 (8 ounces each) cans mandarin oranges, drained
  • 2 tbsp prepared horseradish
  • 2 tbsp orange juice
  • Garnish
  • 2 tbsp dried basil for garnish, optional
  • 1 orange, cut into 6 wedges for garnish, optional

All you do:

  1. Blanch basil in boiling water 10 seconds. Place in ice water. Drain.
  2. Place basil and oil in blender. Purée until smooth, reserving 1/3 cup for basting.
  3. Place turkey in a flat glass dish; coat with marinade. Cover with lid or plastic wrap. Refrigerate 20 minutes to 10 hours, discarding used marinade when finished.
  4. While turkey is marinating, combine all citrus sauce ingredients in a saucepan. Heat on back of grill or on the stove.
  5. Grill turkey, turning and basting with marinade until no longer pink in the center or until temperature is 170°F.
  6. Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges, if desired.

Nutrition Facts per serving:

Calories: 280 Protein: 29g
Carbohydrate: 23.4g Saturated Fat: 1g
Cholesterol: 71mg Sodium: 84mg
Dietary Fiber: 1.1g Sugars: 21.1g
Fat: 7.6g
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