Lunch / Dinner
Grilled Herbed Turkey Tenderloin
Overlooked during most of the year, turkey is a natural for grilling. Here herb-marinated turkey tenderloin is served with a lemon sauce brightened by maple syrup and Dijon mustard.
FOR THE MARINADE, COMBINE:
FOR THE SAUCE, COOK:
Leftover turkey is a treat at Thanksgiving, so why not all year long? Have one tenderloin for dinner tonight and the other for sandwiches tomorrow!
Preheat grill to medium. Brush grill grate with oil.
For the marinade, combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
For the sauce, cook bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 Tbsp. 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, covered, 8 minutes, then flip, 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.
For even flavor, coat both sides of the turkey, turning meat once or twice while it's marinating.
Deglaze the pan with combined wine and apple juice, scraping up the browned bits.
Whisking in softened butter mixed with flour is a classic method of thickening any sauce.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 155mg 51%
Sodium 397mg 16%
Carbs 36g 12%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.