Herbed Turkey | Cuisine at home eRecipes

Grilled Herbed Turkey Tenderloin

Makes: 2 servings Total time: 40 minutes

FOR THE MARINADE—
¼	cup extra-virgin olive oil 1/4 cup
3	Tbsp. chopped fresh parsley leaves3 Tbsp.
2	Tbsp. chopped fresh oregano leaves2 Tbsp.
	Pinch red pepper flakes
	Kosher salt and black pepper
2	turkey tenderloins, about 12 oz. each2
FOR THE SAUCE—
1	strip bacon, diced1 strip
2	Tbsp. minced shallot2 Tbsp.
²⁄₃	cup dry white wine²⁄₃ cup
²⁄₃	cup apple juice²⁄₃ cup
3	Tbsp. pure maple syrup3 Tbsp.
2	tsp. Dijon mustard2 tsp.
	Juice of 1/2 a lemon
1	Tbsp. unsalted butter, softened1 Tbsp.
1	tsp. all-purpose flour1 tsp.
2	Tbsp. chopped fresh chives2 Tbsp.
	Pattypans & Peas

Coat grill with nonstick spray; preheat to medium.

Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.

Sauté bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 Tbsp. drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer.

Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.

Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8–10 minutes more. Let turkey rest 5 minutes before slicing.

Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives. Serve turkey with Pattypans & Peas.

Nutrition Information
Per serving: 632 cal; 12g total fat (5g sat); 155mg chol; 397mg sodium; 36g carb; 0g fiber; 86g protein (29g sugars)

For even flavor, coat both sides of the turkey, turning meat once or twice while it's marinating.

Deglaze the pan with combined wine and apple juice, scraping up the browned bits.

Whisking in softened butter mixed with flour is a classic method of thickening any sauce.