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2 turkey tenderloins (about 1 1/2 pounds)
1/2 cup brown sugar
6 tablespoons spicy brown mustard
2 tablespoons balsamic vinegar
2 teaspoons chili powder
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Zest of two limes
2 tablespoons freshly squeezed lime juice
6 tablespoons of a light neutral oil such as grapeseed oil
Vegetable oil to oil the grill grates
12-24 hours before grilling, place the turkey tenderloins in a gallon zip lock bag.
In a medium bowl, whisk brown sugar, mustard, vinegar, chili powder, celery salt, pepper, paprika, garlic powder, onion powder, cumin, lime zest, lime juice and grapeseed oil.
Pour half of the marinade into the bag with the turkey and massage it into the meat to coat.
Refrigerate the rest of the marinade for grilling and serving.
Marinate the turkey at least 12 hours and up to 24 hours, refrigerated.
When ready to grill, rinse off and discard the marinade, then pat the turkey dry with paper towels.
Heat one side of the grill to high and the other on low.
Fold a large piece of foil in half, large enough to hold the turkey sealed.
When ready, liberally oil the hot side of the grill and place the two tenderloins on, then brush the exposed part of the tenderloin with more oil.
Grill for a few minutes to get char marks, turn 90 degrees and grill for two more minutes to get cross hatch marks. Flip each over and repeat to get cross hatch marks on the second side.
Place each seared tenderloin onto the foil, pull up the sides, and pour on half of the reserved marinade. The rest of the marinade should be brought to room temperature and served with the finished cooked turkey.
Pinch the sides of the foil closed except leave a vent hole open at the top for steam to escape. The hole should be about two inches across. Place the foil packet on the cooler side of the grill.
Close the grill cover and try to maintain 350 degrees F inside the grill – adjusting the hot and cool sides as needed to maintain the temperature.
Cook until a probe thermometer inserted into the thickest part of one tenderloin reaches 155 degrees F, about 30-40 minutes after placing it in the foil. Check at 20 minutes since not everyone is able to regulate the inside grill temperature the same so the cooking time may change.
Remove once cooked and let rest for ten minutes loosely covered in foil. The internal temperature will rise to 160 degrees F.
Slice into thick slices from one end to the other and serve with the remaining reserved marinade as a sauce.
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