Ingredients
1.5 lbs. turkey tenderloin
1 Tbsp butter, unsalted and softened
1⁄2 tsp black pepper
Glaze
1⁄3 cup apple cider vinegar
1⁄4 cup packed Truvía® Brown Sugar Blend
1 Tbsp orange juice
1 Tbsp butter, unsalted
1⁄4 tsp grated orange zest from a washed orange
Directions
Preheat the oven to 450°F.
Rinse and pat the surface of the turkey dry with a paper towel.
Place in a shallow baking pan.
Rub butter all over tenderloin.
Sprinkle with pepper.
Cover with aluminum foil to prevent over browning.
Place turkey in oven, and lower the oven temperature to 350°F and roast for 45 minutes.
While the turkey is cooking, make the glaze by combining the vinegar, Truvía® Brown Sugar Blend, and orange juice in a small saucepan.
Bring the mixture to a boil over high, stirring occasionally.
Reduce heat and simmer, stirring occasionally, about 10-15 minutes.
Remove from the heat and whisk in the butter and orange zest.
Remove foil from turkey and brush on the glaze after it has been roasting for 45 minutes at 350°F.
Brush and check the turkey's temperature every 5 minutes for 15 minutes.
The turkey is done when it reaches 165°F in the thickest part of the breast meat.
When cooked, remove the turkey from the oven and cover it loosely with foil.
Rest the turkey for 10 minutes; this gives the juices time to redistribute and the turkey time to firm up.
*Each serving has 300 calories and 6 grams of sugar per serving, compared to the full-sugar version that has 380 calories and 27 grams of sugar per serving.
