Grilled Hickory Turkey Tenderloins and Roasted Pepper Salad



6 Large whole yellow or orange bell peppers

6 Large whole red bell peppers

1/3 c scallions, sliced

1/4 c olive oil

2 tbsp freshly squeezed lime juice

1 tbsp white wine Worcestershire sauce

1/4 tsp garlic powder

To Taste coarsely ground black pepper


As needed hickory flavored salt

As needed olive oil

12 Each English muffins, split and lightly toasted

1/2 c English walnuts, toasted


Pepper Salad

In a preheated 375 degree F oven, roast whole peppers until skins are charred on all sides, turning every 10 minutes. Place in paper bag and seal. Let stand 10 minutes. Peel peppers. Cut into lengthwise strips, discarding seeds and reserving pepper liquid. Place pepper strips and liquid in saucepan.

Combine scallions, olive oil, lime juice, Worcestershire sauce, garlic powder and pepper mix well. Pour over pepper strips. Heat over low heat and hold for service.


Sprinkle turkey tenderloins with hickory salt. Drizzle with a small amount of olive oil.

Grill over medium direct heat, turning as needed. Grill until the internal temperature reaches 170 degrees F. Cut tenderloin into strips.

For each order, arrange 2 muffin halves on dinner plate. Top with 3 to 4 ounces turkey strips. Spoon portion of hot pepper salad atop turkey strips.

Sprinkle each with 2 teaspoons walnuts.