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Entree
American
2 servings
4 hours 20 minutes
14 minutes
1/2 cup pomegranate molasses
1/4 cup orange marmalade
2 cups organic orange juice, freshly squeezed
1/2 teaspoon freshly cracked black pepper
3 tablespoons kosher salt
1 tablespoon brown sugar
1 Guajillo Chile, stem removed, seeded, broken into pieces, and softened in orange juice
1/4 cup orange juice, heated
2 turkey breast tenderloins
For the glaze, in a small bowl, mix 1 tbsp. of the pomegranate molasses with the marmalade and set aside.
For the marinade, mix the remaining pomegranate molasses, orange juice, pepper, salt, sugar and chile.
Stir until the salt and sugar are dissolved.
Split tenderloin in half horizontally.
Place marinade and turkey in a zip-lock bag in a shallow pan. Marinate for 4 hours (do not leave in the marinade solution any longer or the turkey will ''dry'' out.)
Remove the turkey from the marinade and rinse. Pat dry with paper towels.
Place the turkey on the grill on medium heat, and cook for 12-14 minutes (should reach 165° F).
Turn once during cooking and brush with the orange-pomegranate glaze during the last 2 minutes.
