America's Test Kitchen
3/4 cup orange juice (2 oranges)
1/4 cup lime juice (2 limes)
1/4 packed brown sugar
1 Tbsp molasses
2 tsp minced canned chipotle chile in adobo sauce
2 (8 to 12 ounce) turkey tenderloins, trimmed
Salt and pepper
1 Tbsp vegetable oil
2 Tbsp chopped fresh cilantro
Stir orange juice, lime juice, brown sugar, molasses, and chipotle in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook turkey until browned on all sides, about 5 minutes. Reduce heat to medium. Add orange juice mixture and cook, turning turkey occasionally, until turkey registers 160 degrees, 14 to 17 minutes. Transfer turkey to cutting board, tent loosely with foil, and let rest for 5 minutes.
Simmer glaze until thick and syrupy, 3 to 4 minutes. Cut tenderloins crosswise into 1/2 -inch thick slices and arrange on platter. Stir cilantro into glaze and season with salt and pepper to taste. Pour glaze over turkey and serve.