Mesquite Grilled Turkey Medallions with Caribbean Salsa

Culinary Setting
Cooking Style
Turkey Tenderloins
Dish Type


1-1/2 Pints mesquite chips

6 lbs TURKEY TENDERLOINS, skin removed

Pepper To Taste

1-1/2 qt mango, peeled, cut into 1/4-inch cubes

1-1/2 c cucumber, peeled, seeded, cut into 1/4-inch pieces

3/4 c fresh cilantro, chopped

1/2 c green onion, finely chopped

1-1/2 Each jalapeno pepper, seeded, finely chopped

3/4 c freshly squeezed lime juice

1-1/2 tbsp brown sugar

1-1/4 tbsp fresh ginger root, peeled and minced

Pepper To Taste



Soak mesquite chips in water for 2 hours.

Preheat charcoal grill. Drain mesquite chips and add to hot coals.

Sprinkle turkey tenderloins with pepper and grill 8 to 10 minutes per side (rotate to ensure all four sides are marked) or until 170 degrees F internal temperature is reached.

Allow to rest for 10 minutes. Slice turkey into 1/2-inch medallions and arrange on dinner plates.

Caribbean Salsa

Combine mango, cucumber, cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper.

Cover and refrigerate for at least 1 hour.

Serve salsa over tenderloins.

Nutrition Facts

150 Total Calories

0 g Total Fat

0 g Saturated Fat

70 g Cholesterol

55 mg Sodium

94 mg Potassium

9 g Total Carbohydrates

7 g Sugars

28 g Protein

30 % Daily Protein

25 % Daily Vitamin C

2 % Daily Calcium

8 % Daily Iron

Notes: One serving contains less than one gram of dietary fiber.