Source: Chef Barrae

This mild combination of orange and ancho chile is given depth with a slight background smokiness and warmth of cumin. The sweetness of the orange is balanced with the tang of sherry vinegar, a classic combination and the result is wonderful.

Servings

2 tbsp low sugar orange marmalade , or sugar free
0.25 tsp ground cumin
1 tbsp sherry vinegar
0.5 tsp hickory liquid smoke
0.5 tsp paprika
1 tbsp canola oil
0.5 tsp agave nectar, all natural , dark
2 lb turkey breast tenderloin, raw
1 tsp chili powder
1 pinch salt and pepper , to taste

1 Blend all of the ingredients together, except the turkey tenderloin, in a large zipper top bag. Squeeze the bag gently to mix.
2 Add the turkey tenderloin and seal bag. Massage the bag to distribute the marinade and coat the turkey. Place the bag in a dish to avoid any possible leaks and cross contamination and refrigerate for at least 2 hours. Roll the turkey around in the marinade every half hour or so while marinating.
3 Preheat oven to 375 degrees F.
4 Remove turkey from bag and place on an aluminum foil lined sheet pan. Pour any remaining marinade over the tenderloins. Roast the turkey for 30 minutes.
5 Increase the heat to 425 degrees F and continue to roast for 5 to 10 minutes more or until the internal temperature of the turkey is 165 degrees F.
6 Remove from oven, cover loosely and let rest for at least 10 to 15 minutes. The turkey will continue to cook while resting and the internal temperature should increase to 170 degrees F.