Wednesday, February 10, 2010

Herb Mustard Grilled Turkey Tenderloin

I've had turkey tenderloin in the freezer for a few weeks, planning to make a Cooking Light recipe that involved stuffing and cranberry sauce. One night I needed a quick dinner though, so out came the turkey (the original recipe will still be made one day...it sounds delicious!) and I searched online for a marinade. This one was listed as a marinade for beef but it was amazing on the turkey, and healthy!

Herb Mustard Grilled Turkey Tenderloin
Adapted from Taste of Home



1/2 cup Olive Oil
1/2 cup chicken broth
3 tablespoons stone ground Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice (omitted because I didn't have any)
1/2 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon each dried oregano, rosemary, tarragon and thyme
1/8 teaspoon pepper
Turkey tenderloin

In a small bowl, combine the oil, broth, mustard, vinegar, sugar and seasonings. Pour into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight (I only had mine in the fridge for about 3 hours), turning bag once or twice.

Drain and discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness. Let tenderloin stand for 10 minutes before slicing.

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