Grilled Turkey Tenderloin Recipe
Grilled Turkey Tenderloins marinated in an easy and quick to make soy sauce, brown sugar, and mustard marinate and then grilled or perfection. This is an easy yet elegant barbecue dinner you can enjoy for a delightful culinary experience.
Servings: 4 servings
Equipment
Ingredients
- ¼ cup olive oil plus additional oil to coat the grill grates
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika for a more smokey flavor
- 1 teaspoon dried thyme
- 1 teaspoon dried sage or oregano if you prefer ~ 9 ounces each
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 2 turkey tenderloins - 9 ounces each
Instructions
- Make the turkey loin marinade: Whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
- Place the tenderloins into a sealable plastic bag or a bowl that will allow them to be fully submerged.
- Pour the marinade over the tenderloins and seal the bag or cover the bowl, trying to remove as much air as possible. Marinate for at least an hour or for up to 8 hours in the refrigerator.
- Remove the turkey tenderloins from the refrigerator 30 minutes before grilling.
- To start grilling, preheat the grill to 400 degrees (or medium-high heat.) Scrape the grates of any possible food residue, then generously coat the grates with a wad of paper towel that has been dipped in olive oil.
- Remove the tenderloins from the marinade and make sure to shake off any excess marinade.
- Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. Flip and cook for an additional 6-7 minutes with the grill covered or until the internal temperature reaches 155 degrees F. in the thickest part of the tenderloin. (There will be carry-over cooking when removed from the grill so that the internal temperature will reach 165 degrees F.) If the tenderloin appears to be burning, move it to the cooler side of the grill, cover the grill, and continue to cook until done.
- Remove from the grill, and tent with aluminum foil, and let it rest for 10 minutes.
- Slice your grilled turkey tenderloin to your desired thickness, brush it or drizzle with the remaining marinade, and serve.
Notes
- Yields: This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
- Size and time: Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time.
- Ideal temperature: USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
- You should discard any marinade after removing the turkey tenderloins.
- Make Ahead: You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
- Storage: Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.
Nutrition
Calories: 240kcal | Carbohydrates: 6g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 888mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
