Grilled Turkey Tenderloin
The marinade for this simple recipe is a nice blend of sweet and spicy. Serve the tenderloin with a mixed fruit salad and some toasted garlic bread.
- 1 pound turkey tenderloin
- ½ cup orange juice
- 2 tablespoons Dijon mustard
- ¼ cup honey
- 2 garlic cloves, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
Prepare and preheat grill. Butterfly the tenderloin by cutting it in half lengthwise, being careful not to cut all the way through. Stop about one inch from the other side. Spread the tenderloin open, cover it with plastic wrap, and pound gently with a meat mallet or rolling pin to flatten.
For marinade, combine remaining ingredients in a large resealable plastic bag. Add the turkey, close the bag, and knead the bag, pressing the marinade into the turkey. Let stand at room temperature for 10 minutes.
Cook turkey about 6 inches above medium-hot coals for 5 minutes; brush with any leftover marinade. Turn turkey and cook for 4 to 6 minutes on second side, until thoroughly cooked. Discard any remaining marinade.
Whether you are cooking beef tenderloin, pork tenderloin, or turkey tenderloin, remember that this popular cut is low in fat and should be cooked quickly. This cut comes from a part of the animal that isn't used much, so it is tender, with little connective tissue.