1 c mesquite chips
Vegetable cooking spray As needed
2 lbs TURKEY TENDERLOINS
Kosher salt To taste
Freshly ground black pepper To taste
1 16-oz Can whole berry cranberry sauce
1 tbsp finely chopped shallots
1 jalapeno chili pepper, seeded and finely diced
1 tbsp fresh lime juice
1 tbsp chopped cilantro
3/4 c fresh pineapple, peeled, cored and cut into 1/4-inch cubes
1/2 c red bell pepper, seeded and cut into 1/4-inch pieces
1/2 c yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 c red onion, finely chopped
1/2 c fresh cilantro, finely chopped
1 Medium jalapeno pepper, seeded and minced
2 tbsp fresh lime juice
1-1/2 tsp brown sugar
Mesquite Grilled Turkey Tenderloins
1. In small bowl, cover mesquite chips with water and allow to sit for 2 hours.
2. Spray cold grill rack with vegetable cooking spray. Prepare charcoal grill for direct-heat cooking. Preheat grill. Drain water from mesquite chips and add chips to hot coals.
3. Sprinkle tenderloins with salt and pepper. Grill tenderloins, about 4 inches from the heat, 15 to 20 minutes, turning tenderloins once halfway through grilling time. 4. Cook until tenderloins are no longer pink in center and the internal temperature registers 170 degrees F on meat thermometer.
5. Allow tenderloins to stand 5-10 minutes before serving.
6. To serve, slice tenderloins into 1/2-inch medallions and arrange on serving plate.
7. Top with choice of salsas listed below.
1. Place all ingredients in a small bowl. Stir well to combine.
2. The cranberry salsa may be stored in a covered container in the refrigerator for up to 2 weeks.
3. Serve at room temperature. Yield: 2 cups.
Sweet and Spicy Salsa
1. In medium-size bowl combine pineapple, red and yellow peppers, onion, cilantro, jalapeno, lime juice, brown sugar, salt and pepper. Cover and refrigerate 30 minutes before serving.
129 Total Calories
2 g Total Fat
13 % Daily Total Fat
70 g Cholesterol
76 mg Sodium
27 g Protein