Marinated, MOIST, Grilled Turkey TenderloinsPosted: December 31, 2012 Filed under: Chicken, Main Dishes, Turkey, Uncategorized | Tags: dijon mustard, grilled, marinated, moist, red wine vinegar, savory, terikyaki, turkey tenderloins, Worcestershire Sauce 7 Comments
(Becky, the Mama.)
This Grilled Turkey Loin Recipe is our MOST popular recipe on this site! Thanks so much for making it so! Be sure to also check out a new and awesome recipe for juicy, marinated grilled Pineapple Teriyaki flank steak. Also melt-in-your-mouth delicious.
“What is Sue making for dinner?” I asked Greg on the way to our friend’s home for a patio supper.
“I think she said turkey tenderloins,” Greg answered.
I must admit, though I knew our friend Sue to be a fabulous cook, I prepared myself for the dry, tasteless poultry that turkey breast has always been in my previous experience. (Obviously, I’ve not yet perfected the art of a moist Thanksgiving bird yet!)
So when Sue and her husband Jason served us a beautiful piece of grilled, moist turkey tenderloin, loaded with flavor, I was in awe. Then I asked for seconds. And then I woke up thinking about it the next day – the sign of truly memorable meal.
“Okay, Sue, how did you turn turkey breast into meat butter?”
She sent me a recipe for a marinade with lots of ingredients, but all of them were in my pantry. The tenderloins are best if you can marinate them for a few hours or overnight. Sue recommends using a digital meat thermometer to eliminate guesswork and avoid overcooking.
Turkey tenderloins typically come two to a package and are a little smaller than pork loins. In fact, they look a lot like chicken breasts, if the hen was named Dolly Parton. Two other benefits: this turkey is moist as can be, but has very little fat and is a great low-cal source of high quality protein. In addition, it is very affordable and the leftovers make fabulous sandwiches. (Try turkey, whipped cream cheese, green onions and cranberry sauce sandwiches!)
Don’t be too daunted by the list of ingredients: use what you have on hand and just substitute something similar if you are missing an ingredient or two. I have made a couple of tweaks to Sue’s recipe, and you can feel free to do the same and make it your own. Marinades are awfully forgiving. As long as you have something salty (salt, soy) something a little sweet (teriyaki, sweet chili sauce, brown sugar, honey, maple syrup), something garlicky (fresh or powdered) and acidic (wine, vinegar, citrus juice) in the mix, it is probably going to be yummy!
Most of us are ready to get our health and our waistlines back in shape after the holidays, and this is a great recipe (under 170 calories in 3 oz serving) to put in your New Year file! I served these tenderloins pictured using the second grilling method in the recipe below. I roasted chunks of zucchini, yellow squash, mushrooms and garlic with a little olive oil, salt, and balsamic vinegar for a side dish. Lip-smacking good meal!
Grilled Turkey Tenderloins
- 2 turkey breast tenderloins
- 1/4 cup olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup teriyaki sauce
- 1 t. hot sauce such as Tabasco
- 1 T. maple syrup
- 2 tablespoons red wine vinegar
- 2 T. Worchestershire sauce
- 1 tablespoon spicy brown or Dijon mustard
- 3 garlic cloves, minced
- ½ cup wine, beer or cola
- Grill or Steak Seasoning (enough to sprinkle both sides of tenderloins)
Sprinkle all sides of turkey will steak or grill seasoning (or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag; add turkey. Seal bag and turn to coat; refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.
Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil or a heat resistant basting brush and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Alternative Indoor Method: Use a nonstick or iron skillet grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear. Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees.
Remove from oven or grill and immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.
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[…] toward dry and flavorless. I’ve found three exceptions, however. One is a recipe for marinated grilled turkey tenderloin. Moist, delicious, a family favorite. Another is a savory-sweet recipe for Asian turkey […]
I made this and it turned out so well. I wasn’t expecting the turkey to be that moist. Thanks for the recipe.
Delighted you enjoyed!
Is there any way you could make these in the crock pot? I know you wouldn’t have the grilled results but do you think it would be ok? I thought about marinating them and cooking them on low while I am at work 8-5.
Jenny, I think that might work beautifully. I might add the marinade with a cup of water to the crockpot …. Haven’t tried this version, but how could it be bad?
I’m fairly new at this cooking thing but wondered what the glaze was in the picture? Is it the left over marinade? I thought the left over marinade was poured on during the cooking process. Thanks for your help!
Yes! When the meat cooks there should be some nice juices that cook out of it, especially after you cover it with foil and let it sit for a few minutes before slicing. I just scooped these juices up with a spoon and put them on the turkey tenderloins! Happy cooking!