Mustard Glazed Healthy Turkey Tenderloin With Cranberry Butternut Squash
Instructions
1. Heat oven to 450 degrees.
2. Combine chicken broth, orange juice and allspice in a large saucepan.
3. Add squash; stir well and bring to a simmer over high heat.
4. Reduce heat to medium low; cover and simmer 10 minutes.
5. 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.
6. Boil juices in saucepan over high heat 1 minute or until slightly reduced.
7. Pour over squash; top with pecans.
8. Meanwhile, place turkey in a foil-lined jelly roll pan.
9. Sprinkle seasoning blend over both sides of turkey.
10. Combine mustard and soy sauce; spoon half of the mixture over turkey.
11. Bake 8 minutes. Turn turkey over; brush remaining mustard mixture over turkey.
12. Continue baking 8 to 10 minutes or until firm to the touch (internal temperature reaches 160 degrees).
13. Transfer to carving board. Carve turkey crosswise into 1/2-inch thick slices; arrange on serving plates and serve with squash.
