Mustard Glazed Healthy Turkey Tenderloin with Cranberry Butternut Squash


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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 266 per serving
Percent from Fat: 24%
Cusine: American
Course: Dinner
Food as MedicineSM Ingredient: Cranberries

Food as MedicineSM Tip

Juice from cranberries has been shown to reduce urinary tract infections in women.

Culinary Taste Tip

Old Bay seasoning is most often associated with crab cakes, but goes very well with turkey.

Culinary Technique Tip

Boiling the juices of the cranberry mixture after removing the cranberries and squash will allow the juice to thicken, which is called "reduction."


1/4 cup low salt chicken broth
1/4 cup orange juice with calcium and extra pulp
1/4 teaspoon ground allspice
4 cups (18 ounces) peeled, diced (1/2-inch) butternut squash**
1/4 cup dried cranberries
1/4 teaspoon salt
2 tablespoons chopped pecans, toasted
2 small (1/2 pound each) turkey tenderloins, organically raised
2 teaspoons Old Bay seasoning blend*
2 tablespoons Dijon mustard
1 tablespoon reduced sodium soy sauce


Heat oven to 450 degrees. Combine chicken broth, orange juice and allspice in a large saucepan. Add squash; stir well and bring to a simmer over high heat. Reduce heat to medium low; cover and simmer 10 minutes. Stir cranberries and salt into squash mixture; continue simmering uncovered until squash is just tender, 8 to 10 minutes. Use a slotted spoon to transfer squash and cranberries to a serving dish. Boil juices in saucepan over high heat 1 minute or until slightly reduced. Pour over squash; top with pecans.

Meanwhile, place turkey in a foil-lined jelly roll pan. Sprinkle seasoning blend over both sides of turkey. Combine mustard and soy sauce; spoon half of the mixture over turkey. Bake 8 minutes. Turn turkey over; brush remaining mustard mixture over turkey. Continue baking 8 to 10 minutes or until firm to the touch (internal temperature reaches 160 degrees). Transfer to carving board. Carve turkey crosswise into 1/2-inch thick slices; arrange on serving plates and serve with squash.


Ground cinnamon may replace the allspice and poultry seasoning may replace the Old Bay seasoning blend and extra strong or hot Dijon mustard, such as Vilux brand from France, may replace the Dijon mustard.

Nutritional Analysis

Total fat (g): 7; Fat calories (kc): 66; Cholesterol (mg): 50; Trans fatty acids (g): 0; Saturated fat (g): 0.5; Polyunsaturated fat (g): 1.7; Monounsaturated fat (g): 3.1; Fiber (g): 5.1; Carbohydrates (g): 23; Sugar (g): 9; Protein (g): 30; Sodium (mg): 602; Calcium (mg): 57.

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