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

2.0
2 tbsp  low sugar orange marmalade 1.0
1 tsp  chili powder 0.25
0 1/4 tsp  ground cumin 1.0
1 tbsp  sherry vinegar 0.5
0 1/2 tsp  hickory liquid smoke 0.5
0 1/2 tsp  paprika 0.5
0 1/2 tsp  agave nectar, all natural 1.0
1 tbsp  canola oil 1.0
1 pinch  salt and pepper 2.0
2 lb  turkey breast tenderloin, raw

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.