For the Ancho Chili Brine
1 ½ qt Water, hot
½ c Salt, Kosher
¾ c Brown sugar
1-2 each Garlic cloves, rough chop or bruised
½ tsp Red pepper flakes
1 tbsp Ancho paste
½ gal Ice
For the Chimichurri Turkey Tenderloin
1 batch Ancho Chili Brine
3 each Turkey Tenderloins-Thawed
4 each Garlic Cloves, whole, peeled
1 bunch Cilantro, Washed and dried
½ bunch Parsley, Italian Flat Leaf, Washed and dried
4 oz Olive Oil, Extra virgin
1 oz Apple Cider Vinegar
1 tsp Kosher Salt
½ tsp Black Pepper, Table Grind
½ oz Lime Juice
1 tbsp Honey
For the Ancho Chili Brine: In a large pot or bowl combine water with salt, sugar, garlic, pepper flakes and ancho paste. Stir with a wire whip until all salt and sugar has dissolved and ancho paste is well distributed.
Add ice and stir until brine temperature has chilled to 40F or lower. Place in refrigerator until ready for use.
For the Turkey Tenderloin: Prepare Ancho Brine according to recipe. When fully cooled, remove tendons from turkey tenderloins and place turkey fully submerged in brine. Cover and refrigerate for a minimum of 12 hours and up to 36 hours.
In a food processor add the garlic cloves and pulse until fully chopped.Then add cilantro (leaves and stems) and parsley (leaves only) and pulse until well chopped. Add all remaining ingredients and puree until fully smooth. Scrape bowl if needed and pulse until fully incorporated and smooth. Adjust seasoning or add olive oil if needed. Cover and hold refrigerated until ready to assemble.
Remove tenderloins from brine and shake off excess. Pat dry with a paper towel and discard. In a glass or non-reactive bowl add tenderloins and cover with 2/3 of the chimichurri and reserve the other third for service. Rub tenderloins to ensure all surfaces are covered with marinade. Cover and marinate refrigerated 3-6 hours or overnight.
When ready to grill remove tenderloins and shake off excess marinade but not all. There should be a thin coating. Discard remaining marinade. On a well oiled preheated grill, place tenderloins on grill at a 45 degree angle and grill for 3-4 minutes or until grill marks appear. Turn another 45 degrees and grill same side for 1-2 minutes.
Turn tenderloins over and repeat process. Checking with an internal meat thermometer check temp after last turn. If the temp is not already at 165F move tenderloins to a top rack of the grill and lower heat to slowly reach an internal temp of 165F. For more control move tenderloins to a 325F oven and finish there. To ensure a juicy product cook to 165F but no higher than 170-175F. Let rest for 3-5 minutes before carving.
To serve slice on an angle ½ inch thick and drizzle with reserved chimichurri sauce. Serve with plantain chips as an option.