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Ingredients
• 1 lb. Turkey Tenderloin
• 2 cups Basmati rice, cooked
• ½ cup POM Juice (for cooking rice)
• ¼ cup POM Juice (for turkey mixture)
• 3 Tbsp. Pomegranate arils
• 1 Tbsp. Orange zest
• ½ cup Freshly squeezed orange juice (Approximately 1 large orange)
• 2 cups Fresh arugula
• 1 tsp. Saffron
• 1 tsp. Rosemary, crushed
• ½ tsp. Curry powder
• ½ tsp. Sea salt and crushed white pepper
• ¼ cup Macadamia nuts, toasted
• 1 tsp. Balsamic Vinegar
• ¼ cup Olive Oil
• Topping: Greek yogurt
• 2 cups Basmati rice, cooked
• ½ cup POM Juice (for cooking rice)
• ¼ cup POM Juice (for turkey mixture)
• 3 Tbsp. Pomegranate arils
• 1 Tbsp. Orange zest
• ½ cup Freshly squeezed orange juice (Approximately 1 large orange)
• 2 cups Fresh arugula
• 1 tsp. Saffron
• 1 tsp. Rosemary, crushed
• ½ tsp. Curry powder
• ½ tsp. Sea salt and crushed white pepper
• ¼ cup Macadamia nuts, toasted
• 1 tsp. Balsamic Vinegar
• ¼ cup Olive Oil
• Topping: Greek yogurt
Preparation
• Preheat oven to 350 degrees.
• Place macadamia nuts on a baking sheet and bake in pre-heated oven for 10 minutes.
• In a small bowl, combine olive oil, balsamic vinegar, orange zest, orange juice, POM juice, curry, saffron and rosemary; whisk together to ensure even mix. Rub mixture over turkey tenderloin to ensure even coating.
• Cook rice according to package, drain and set aside. Add in additional POM Juice, sea salt and freshly ground white pepper and let cool.
• Bake tenderloin uncovered for 20 minutes, basting at the 10 minute and 15 minute mark. Be sure turkey is completely cooked and no longer pink on the inside.
• Transfer tenderloin to a cutting board; gently slice turkey length-wise.
• Serve atop basmati rice and a bed of fresh arugula with dollop of Greek yogurt and a sprinkle of toasted macadamia nuts and fresh pomegranate arils.
• Place macadamia nuts on a baking sheet and bake in pre-heated oven for 10 minutes.
• In a small bowl, combine olive oil, balsamic vinegar, orange zest, orange juice, POM juice, curry, saffron and rosemary; whisk together to ensure even mix. Rub mixture over turkey tenderloin to ensure even coating.
• Cook rice according to package, drain and set aside. Add in additional POM Juice, sea salt and freshly ground white pepper and let cool.
• Bake tenderloin uncovered for 20 minutes, basting at the 10 minute and 15 minute mark. Be sure turkey is completely cooked and no longer pink on the inside.
• Transfer tenderloin to a cutting board; gently slice turkey length-wise.
• Serve atop basmati rice and a bed of fresh arugula with dollop of Greek yogurt and a sprinkle of toasted macadamia nuts and fresh pomegranate arils.
