Fresh basil-marinated turkey tenderloins are grilled and served with pungent citrus sauce.

Basil Pesto Turkey With Citrus Sauce

2 packages Honeysuckle White® Turkey Breast Tenderloins

 

Marinade
2 cups fresh basil
Water
1 cup extra virgin olive oil

 

Citrus Sauce
1/2 cup orange marmalade
2 (8 ounce) cans Mandarin oranges, drained
2 tablespoons prepared horseradish
2 tablespoons orange juice
2 tablespoons dried basil for garnish (optional)
1 orange, cut into 6 wedges for garnish (optional)

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 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 (80°C).
6. Serve tenderloins with citrus sauce and garnish with dried basil and orange wedges.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.