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    You are in: Home / Recipes / Moroccan Turkey Tenderloin Recipe
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    Moroccan Turkey Tenderloin

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 13, 2003

      I used a pork tenderloin, as I couldn't get a turkey tenderloin. The seasonings were unusual and quite delicious. We liked the thickened gravy over the meat, which was very tender. Thanks for a nice, simple recipe with lots of flavor!

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    • on April 10, 2003

      When the recipe description says "quick", "tasty", "low fat" and "low carb", I know it's made for me! I actually couldn't get a tenderloin, so I used flattened turkey breast medallions. I rubbed all the spices into the meat, and browned it all on the top of the stove before adding the onions, garlic and broth and chucking it into the oven. To keep this low carb I left out the cornstarch and then cooked some green beans in the broth after the turkey was done. Chia, this rocks!

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    • on February 11, 2009

      Very tender and moist. I liked the flavor but DH was not fond of the onions or spices. I will keep the recipe and use different spices next time because it was an easy way to fix turkey tenderloin. I am sure there are a number of different ways to season one of these. Thanks chia.

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    • on February 17, 2007

      I thought it was ok but I think if you really LOVE Moroccan food, you'll think it's delish.

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    Nutritional Facts for Moroccan Turkey Tenderloin

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 153.6
     
    Calories from Fat 10
    97%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 70.3 mg
    23%
    Sodium 829.4 mg
    34%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.4 g
    5%
    Protein 29.5 g
    59%

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