© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Smoky Tomato Vinaigrette
8 Medium plum tomatoes
Olive oil, as needed
Salt and freshly ground black pepper, as needed
4 Cloves garlic
1/2 c red wine vinegar
4 tsp chipotle puree
2/3 c olive oil
2 tbsp honey
1/4 c chopped fresh parsley
3-1/2 lbs turkey tenderloins
1/2 lb fresh Mozzarella, sliced
8 Large fresh basil leaves, coarsely chopped
Canola oil
Brush tomatoes with olive oil and season with salt and pepper.
Grill tomatoes over high heat until soft and blackened on the outside.
Process grilled tomatoes, garlic, vinegar and chipolte in blender or food processor until smooth.
With blade running, slowly add 2/3 cup olive oil and blend until emulsified.
Season with honey, salt and pepper. Place in a bowl and fold in parsley.
Cut each turkey tenderloin lengthwise through one side (almost to the other side) to make a pocket.
Insert Mozzarella and basil leaves. Press cut edges together and secure. Brush both sides with canola oil. Season with salt and pepper to taste.
Grill turkey over medium direct heat on covered grill for 15-25 minutes, turning once or twice. Grill until turkey tenderloins reach an internal temperature of 170 degrees F.
Let stand 10 minutes and slice crosswise.
Nap plates with vinaigrette and top with sliced turkey.
Total Calories 420
Calories from Fat 210
Total Fat 24 g
% Daily Total Fat 37
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 125 g
% Daily Cholesterol 42
Sodium 580 mg
% Daily Sodium 24
Total Carbohydrates 7 g
% Daily Total Carbohydrates 2
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 5 g
Protein 43 g
% Daily Protein 10
% Daily Vitamin C 25
% Daily Calcium 15
% Daily Iron 15