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Maple-Plum Glazed Turkey Tenderloins

Maple-Plum Glazed Turkey Tenderloins

Southern Living NOVEMBER 2000

  • Yield: 10 servings


  • 2 cups red plum jam
  • 1 cup maple syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry mustard
  • 2 (16-ounce) packages turkey tenderloins
  • 1/2 teaspoon salt


Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.

Place tenderloins on a rack in a broiler pan coated with cooking spray; sprinkle evenly with salt. Baste with 3/4 cup maple-plum sauce.

Bake at 425° for 25 to 30 minutes or until done, basting often with remaining 3/4 cup maple-plum sauce.

Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours. Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.


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Maple-Plum Glazed Turkey Tenderloins Recipe