So recently Applehead and myself are trying to eat less red meat. I was sick a while back and beef just seemed to bother my stomach. So lots of chicken, and veggie foods and turkey or fish.
so instead of pork,I know its not red meat but we have had lots of pork tenderloins recently, we got turkey.
Now after seeing that diagram one wonders, how the hell do you get a loin from a turkey.
well I

So I grabbed the one and let it marinate for a day with lemon zest, mustard, and lemon flavored vodka. I just slit the bag and pour it in and let it sit. I was thinking to myself how do they get that cut from a turkey. I know that chicken comes with a loin cut like the long piece next to the breast, but I couldn’t for the life of me figure how they got that in this shape from a turkey.

This is an American pig cut layout.

...where food comes from

The tenderloin theoretically comes from that spot labeled loin.
Then when I took it out to cook I was shocked but not to amazed. It was just packaging. It was really 3 big turkey breast loin pieces. and when I looked at the package again it plainly said Turkey Breast Tenderloin. Shopping in a hurry leads to lack of reading.
 

http://www.honeysucklewhite.com/ProductDetail.aspx?product_category_id=7&product_id=460

It worked out very nice.
I cook it like I have done my other pork loins in the past.
I start by letting the meat come to room temperature about and hour or so.
Then preheat my oven to 425. And start my oil to heating in a skillet. I put a cooling rack that I cook on in the oven over a dish to catch drippings.
I sear the meat on all sides maybe close to a minute per side.
then I place them on the already hot rack and pan combo in the oven. I let it cook for 28 minutes and then remove it and check temp of meat and if its hot enough to my liking I remove and tent it with foil for about 6 minutes to keep the juice inside.
While it has been cooking I can make  sauce from the pan used to sear.
The sauce usually is made from water and some soy sauce and various spices.
This time for the turkey I used chicken stock to deglaze the pan, some dill, oregano and ginger and a big glug of Triple Orange Liqueur. I let that cook for a bit and then thickened slightly with some flour and water and soy sauce. Towards the end of the cooking I add a pat of butter and its enough salt for me and makes it look so shiny. This time the sauce was sweet from the liqueur with a tiny tiny tiny orange taste. I wanted more orange but I guess all of the reducing got the orange flavor out. I would have thought it would have concentrated. I will try it again one day and see how that happened.
Some frozen green beans and potatoes and cornbread muffins rounded out the meal and it was very nice for Tuesday cooking.

Turkey Loin in Oven

Turkey Loin after Cooking

Triple Orange Sauce

Turkey Loin Sliced

Lemon and Mustard Turkey Tenderloin in Triple Orange Sauce