For the meat:
1.25 lbs. turkey breast tenderloins
1 teaspoon coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons coconut oil
Sea salt and pepper
For the sauce:
1/2 cup pomegranate juice
1/2 cup chicken broth
1/2 cup shallots or sweet onions, chopped
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 tablespoon raw honey
3 sprigs thyme
1 teaspoon arrowroot starch
Sea salt, to taste
1. In a medium-sized saucepan, combine all the ingredients for the pomegranate-ginger sauce, except the arrowroot starch, and cook until it is reduced by half, about 10 minutes.
2. While the sauce is cooking, mix the coriander, onion, powder, and garlic powder in a small bowl.
3. Salt and pepper the turkey, and then rub the spice mixture on to entirely coat both sides of the turkey.
4. Heat a large skillet over medium-high heat with the coconut oil.
5. Place the turkey in the pan, ensuring the tenderloins are not crowded, and cook for about 3 minutes on each side or until the tenderloins are slightly browned and cooked through.
6. Once the turkey is done, remove the breasts from the pan and keep them warm in the oven.
7. Add the cooked sauce to the pan that was just used to cook the turkey. Bring the sauce to a simmer.
8. Stir the sauce for a couple minutes and scrape up any browned bits from the turkey.
9. Sprinkle the arrowroot starch in the sauce and whisk until it thickens slightly.
10. Add the turkey back into the pan with the sauce. Mix the sauce with the turkey so that the turkey is well-coated.
11. Once everything is nicely coated, serve.
This dish reminds me of Thanksgiving and also goes great over mashed sweet potatoes!