Grilled Herbed Turkey Tenderloin

Another summer grilling idea! This is from a Cuisine at Home magazine.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  extra-virgin olive oil
• 3  tablespoons fresh parsley leaves, chopped
• 2  tablespoons  fresh oregano leaves, chopped
• 1  pinch red pepper flakes
•  kosher  salt and black pepper
• 2  turkey tenderloins, about 12 oz. each
• 1  strip bacon, diced
• 2  tablespoons shallots, ninced
• 2⁄3 cup dry white wine
• 2⁄3 cup  apple juice
• 3  tablespoons pure maple syrup
• 2  teaspoons Dijon mustard
• 1⁄2 lemon, juiced
• 1  tablespoon unsalted butter, softened
• 1  teaspoon all-purpose flour
• 2  tablespoons fresh chives, chopped

Directions

1. Coat grill with nonstick spray; preheat to medium.
2. Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
3. Sauté bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoons drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer.
4. Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.
5. Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8–10 minutes more. Let turkey rest 5 minutes before slicing.
6. Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.