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A fruit glaze keeps lean turkey breast tenderloins moist during broiling (or grilling). To balance the berry sweetness, you might serve a lightly dressed green salad alongside.

Raspberry Glazed Turkey Tenderloins

4 turkey breast tenderloins (about 2 1/4 pounds total)

1/2 cup seedless raspberry jam

1/3 cup raspberry vinegar

1/4 cup Dijon mustard

1 teaspoon grated orange peel

1/2 teaspoon dry thyme

1. Rinse turkey and pat dry; set aside.
2. In a 2 to 3-quart pan, whisk together the jam, vinegar, mustard, orange peel and thyme. Bring to a boil over high heat; then boil, stirring, until reduced by about a fourth. Reserve about 1/2 cup of the glaze; brush some of the remaining glaze over turkey.
3. Set turkey on a rack in a shallow baking pan.
4. Broil about 4-inches below heat, turning and basting once with remaining glaze, until meat in thickest part is no longer pink; cut to test (8 to 10 minutes).
5. To serve, cut across the grain into thin slices and arrange on dinner plates. Offer reserved 1/2 cup glaze to spoon over individual servings.

Makes 4 servings.

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