Orange-Mustard Turkey Tenderloin - Turkey with Orange & Whole-Grain Mustard Sauce Recipe
Learn how to make turkey tenderloin with orange and whole-grain mustard sauce. This turkey tenderloin recipe is easy to make and tastes delicious!
▼ INGREDIENTS LIST:
- (ingredients for 6 persons) -
- 3 turkey tenderloins
- 140 ml (4.7 oz) of fresh orange juice
- 1/4 teaspoon of grated orange zest
- 40 ml (1.3 oz) of soy sauce
- 1 tablespoon of whole-grain mustard
- 1 tablespoon of brown sugar
- 1 onion, chopped
- 1 sprig of rosemary
- Salt and freshly ground pepper to taste
- Extra virgin olive oil
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Mustard-rubbed beef tri-tip with grilled leeks
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***RECIPE***
Beef tri-tip roast, ideally with fat cap left on (1/2 lb or .25 kg per person)
mustard (I like coarse-ground dijon)
seasonings of your choice (I used whole cumin seeds, dried onion flakes, dried garlic flakes, salt an pepper)
oil
The night before, score the fat layer with many shallow cuts. Season the meat with salt and whatever spices you want, then rub it down with a heavy layer of mustard. Cover and refrigerate overnight.
Trim off any undesirable part of the leeks, but leave enough on the root end to hold the layers together. Slice the leeks in half lengthwise and be sure to wash away any dirt hiding between the layers. Dry the leaves, coat them in a thin layer of oil and season them.
If using your oven, get the broiler (what Brits call a grill) hot and brown both sides of the meat right under it. Roast the rest of the way at 400ºF/200ºC.
If using a grill (what Brits call a barbecue), get a very hot fire going on one side and keep the other side relatively cool. Brown the meat on both sides over the hot side of the grill, then transfer it to the cool side, with the thinnest part of the roast as far from the heat as possible. Cover.
My 2.5 lb (1.13 kg) tip-tip took half an hour of cooking, total. I pulled it at 125ºF/52ºC in the thickest part of the meat. It was medium after it rested for a few minutes.
Broil or grill the leeks covered, cut-side facing the heat, until they not quite as soft as you want them in the end.
Roast Turkey Recipe with Honey Mustard Glaze and Thyme and Pancetta Stuffing
An easy Christmas turkey recipe and classic Christmas dinner recipe. Turkey makes great leftovers too!
Get this turkey recipe & shop ingredients online:
To make the pancetta thyme stuffing, melt butter in a frying pan. Add the pancetta, leek, garlic and cook until soft. Transfer to a bowl. Add the thyme, pine nuts, breadcrumbs, lemon rind, juice and egg. Season and mix well. Make the glaze. Prepare the turkey, then fill cavity with stuffing and tie legs with kitchen string. Brush with glaze. Cover and roast at 180C for 2 hours, remove foil. Brush with more glaze and roast for further 1 hour or until cooked through. Stand covered for 30 minutes, while making the gravy.
Prep mins: 25
Cook mins: 3¼ hours
Servings: 8
Ingredients:
4kg whole fresh Turkey
1 1/2 cups Woolworths Select chicken stock
1/4 cup Macro Organic plain flour
Honey mustard glaze
1/4 cup Woolworths Select pure blend honey
2 tablespoons Woolworths Select Dijon mustard
1 tablespoon Macro Organic apple cider vinegar
Pancetta & thyme stuffing
30g Woolworths Select butter
150g pancetta slices, roughly chopped
1 fresh leek, halved, thinly sliced
2 fresh garlic cloves, crushed
1 tablespoon fresh thyme leaves
1/4 cup Woolworths Select pine nuts, toasted
2 cups sourdough breadcrumbs, made from day-old bread
1 fresh lemon, rind finely grated, juiced
1 Woolworths Select free range egg, lightly whisked
Directions:
1. Pancetta thyme stuffing. Melt butter in a frying pan. Add the pancetta, leek, garlic and cook until soft. Transfer to a bowl. Add the thyme, pine nuts, breadcrumbs, lemon rind, juice and egg. Season and mix well.
2. Preheat oven to 180°C fan forced. Rinse the turkey. Pat dry with paper towel. Fill the cavity and neck cavity with pancetta stuffing. Tie the legs together with kitchen string. Tuck the wings under. Place turkey on a rack in a large flame-proof roasting pan. Pour 1/2 cup stock into base of pan.
3. Honey Mustard Glaze. Combine ingredients in a bowl. Stir until smooth.
4. Brush turkey all over with half the glaze. Cover tightly with baking paper and two layers of greased foil. Roast for 2 hours. Uncover, baste with remaining glaze and roast, uncovered, for a further 1 hour or until cooked through. Transfer turkey to a platter. Cover loosely with foil and set aside for 30 minutes to rest. Remove string. Meanwhile, Pour pan juices into a jug and reserve. Place the roasting pan over medium-high heat. Add 1/4 cup reserved pan juices and the flour and cook, stirring constantly for 1 minute or until cooked. Remove from heat. Gradually whisk in 1 cup of stock. Return to heat. Pour in remaining pan juices. Gently boil for about 5 minutes, whisking constantly or until gravy thickens. Season. Calve turkey and serve with gravy.
Tip1: You can substitute pancetta with Woolworths Select bacon. Make sure the stuffing is completely cold before stuffing the turkey. Stuff the turkey just before you put it into the oven and not before.
Tip2: Tying the legs with kitchen string gives the turkey a neat, compact shape prior to cooking. By holding the legs close up against the body of the bird it prevents them over-cooking and drying out
Tip3: If your gravy goes lumpy, or if you want finer gravy, strain it through a fine sieve placed over a medium saucepan. Press it through with a wooden spoon to extract all the juices. Reheat to serve.
Tools you may need:
• Large flame-proof roasting pan
• Kitchen string
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
Watch more great Fresh Ideas recipe videos in the Fresh Ideas Christmas video playlist:
Shop all the ingredients from this recipe and more on Woolworths' website :
Honey Mustard BBQ Turkey Sliders
We partnered with Oscar Mayer Selects Natural and Clever Girls to create this Honey Mustard BBQ Turkey Sliders recipe that includes bacon, gouda, and avocado. Perfect for get togethers and parties during winter or summer. Kids love these little bites too!