Spicy Maple Turkey Breast with Quick Pan Sauce
By cmschnettler
Mary Drennen, Cooking Light
NOVEMBER 2012
- 8
Ingredients
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 turkey tenderloin
- Cooking spray
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1 tablespoon flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
1. Preheat oven to 450°.
2. To prepare turkey, combine first 8 ingredients in a large bowl; add turkey, turning to coat. Marinate at room temperature 35 minutes. Remove turkey from marinade; discard marinade. Arrange turkey in roasting pan. Bake at 450° for 25 minutes or until a thermometer inserted in thickest part registers 155°. Remove from oven. Let stand 10 minutes; cut turkey in thick slices.
3. To prepare sauce, heat a medium nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion and garlic to pan; sauté 4 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to onion mixture, stirring with a whisk. Bring to a boil; cook 2 minutes or until slightly thick, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with turkey.