Balsamic Glazed Turkey Tenderloin
I got this recipe from a Winn Dixie Ad. It's quick, simple and delicious.
I got this recipe from a Winn Dixie Ad. It's quick, simple and delicious.
- Carbohydrate 9.50089250519538 g
- Cholesterol 110.5631401875 mg
- Fat 4.86640816825 g
- Fiber 0.01325 g
- Protein 37.1222721059448 g
- Saturated Fat 1.616412818125 g
- Serving Size 1 1 Serving (193g)
- Sodium 126.309913795603 mg
- Sugar 9.48764250519539 g
- Trans Fat 0.799526552125 g
- Calories 243 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Rinse tenderloin under cool water. Season with salt and pepper.
- Heat a skillet over medium-high heat; place turkey in skillet. Sear each side to brown entire surface.
- Remove meat from pan; set aside.
- Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet.
- Reduce heat to medium; stir in brown sugar: mix well to make a glaze.
- Return turkey to skillet; spoon glaze over meat.
- Place turkey in a small roasting pan. Roast for 15 minutes.
- Remove turkey from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.
Where does that glaze go when the sugar hits a hot skillet? Cooks tackling lean poultry cuts often worry about scorching, but managing the heat transfer between a stovetop sear and a 375 degree oven roast solves that problem entirely. Lean meats like turkey dry out quickly if cooked solely by dry heat, making the combination of a quick pan-sear and a fast oven finish essential for retaining moisture inside the protein fibers.
Skillet Selection and Pan Deglazing
Heavy-bottomed cast iron or stainless steel skillets hold thermal mass far better than thin aluminum pans, ensuring an even crust forms during the initial sear without creating hot spots that burn the poultry. When pouring the white balsamic vinegar into the hot pan after searing, scrape vigorously with a wooden spatula to dislodge the caramelized protein fragments known as fond, which dissolve into the liquid and build the base of the glaze. Whisking the brown sugar directly into this simmering acid creates a reduction that coats the back of a spoon within two minutes at medium heat, turning a sharp liquid into a thick coating.
Transitioning to the Oven and Scaling
Transferring the seared meat into a compact roasting pan ensures the surrounding air circulates efficiently around the slender profile of a 1 1/2 pound tenderloin, cooking it safely to a proper internal temperature of 165 degrees Fahrenheit in just 15 minutes. Allowing the roasted meat to rest undisturbed for five full minutes lets the internal juices redistribute throughout the muscle fibers rather than pooling uselessly on the cutting board. Doubling this preparation for larger groups requires using two separate skillets simultaneously because crowding the pan drops surface temperature and causes the meat to steam instead of brown.
