Adobe Turkey Tenderloins with Sweet Pepper Coulis and Red Onion Escabeche

32 MIN


1/2 lb Brown sugar

1/2 c Chili powder

1/3 c each kosher salt and fresh cracked pepper

1 tbsp Fresh minced garlic

1 tbsp Olive oil

1 tbsp Freshly squeezed lime juice


1 tbsp Olive oil

2 oz French cut shallots

2 Cloves garlic, crushed

4 oz Red bell pepper, seeded and cut into large dice

2 Sprigs Fresh thyme

As needed Sea salt

1 c TURKEY BROTH or low-sodium chicken broth

1 Medium Red onion, julienne

1/2 c Freshly squeezed lime juice

2 Pinches Sea salt

2 tbsp Fresh cilantro, minced

Adobe Paste


Combine all ingredients, stirring until mixture is smooth.

Rub all turkey tenderloin surfaces with the paste. Cover and refrigerate for 12 hours.

Sweet Pepper Coulis

Heat oil and lightly sauté shallots and garlic in oil until golden and soft. Add bell pepper and sauté for 5 minutes or until soft.

Add thyme, salt and stock. Bring to a boil and simmer lightly for 5 minutes. Puree in blender and strain, check seasoning and reserve over low heat.

Red Onion Escabeche

Soak onion in lime juice and salt for 2 hours. Stir in cilantro.

Cover, refrigerate and reserve for garnish.

Turkey Tenderloin

Wipe adobe paste from turkey. Preheat oven to 350 degrees F and preheat grill for moderate heat. Grill/sear tenderloin surfaces.

Transfer tenderloins to a heavy ovenproof pan and oven finish. Roast until the internal temperature reaches 165 degrees F in the thickest part of each tenderloin. Remove from heat and let rest before slicing.