Honey Dijon Turkey Tenderloins With Fresh Asparagus Recipes

HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing. Enjoy :).

TURKEY TENDERLOINS & APRICOT SAUCE

Steps:

• Preheat oven to 400 degrees.
• You will need a roasting pan lined with foil and coated with nonstick spray.
• Season turkey tenderloins with salt and pepper, place in the prepared pan.
• In a small bowl, combine the apricot preserves, garlic, mustard and soy sauce. Mix well, spoon some over turkey. Roast 35 to 40 minutes, basting frequently with the sauce, until an instant read thermometer inserted into the thickest part registers at least 160 degrees.
• let turkey rest for 10 minutes before cutting it crosswise into 1/2 inch thick slices.

ASPARAGUS TURKEY STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
• Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
• Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

ROASTED HONEY DIJON SALMON AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees.
• Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.
• Center one-fourth of asparagus on each sheet of foil.
• Top with salmon steaks.
• Drizzle with honey-mustard sauce.
• Sprinkle with walnuts.
• Bring up foil sides.
• Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Repeat to make four packets.
• Bake 17-23 minutes on a cookie sheet in oven.

HONEY DIJON PORK TENDERLOIN

Steps:

• Flatten pork slices to 1/2-inch thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until juices run clear. Remove and keep warm.
• In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.

HONEY DIJON PORK TENDERLOIN

Steps:

• Sprinkle pork tenderloin with salt and pepper; place in slow cooker.
• In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.
• Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).