4 Reviews of Moroccan Turkey Tenderloin

From: Mirj

On Apr 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!

From: BeachGirl

On Apr 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!

From: Coffeewench3

On Feb 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.

From: SVSOUZA

On Feb 17, 2007

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