Grilled Herbed Turkey Tenderloin
Another summer grilling idea! This is from a Cuisine at Home magazine.
INGREDIENTS
Nutrition- 1⁄4cup extra-virgin olive oil
- 3
- 2
- 1pinch red pepper flakes
- kosher salt and black pepper
- 2
- 1
- 2
- 2⁄3cup dry white wine
- 2⁄3cup apple juice
- 3tablespoons pure maple syrup
- 2teaspoons Dijon mustard
- 1⁄2
- 1
- 1teaspoon all-purpose flour
- 2
DIRECTIONS
- Coat grill with nonstick spray; preheat to medium.
- Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
- 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.
- Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.
- 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.
- Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.