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
2 (12-oz) TURKEY TENDERLOINS
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.