Best Grilled Turkey Tenderloins With Rosemary Recipes
TURKEY TENDERLOIN WITH ROSEMARY
With this recipe, you season and bake a turkey tenderloin, then make a sauce-all in one dish. It's a great entrée to serve when you're in a hurry and even greater when you're the one cleaning up.
Yield Serves 4; 3 ounces turkey per serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.
- Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.
- Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.
- Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.
- Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
- Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.
- (Per serving)
- Calories: 162
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 70mg
- Sodium: 58mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 28g
- Calcium: 19mg
- Potassium: 355mg
- 3 lean meat
- (Per serving)
- Calories: 159
- Total fat: 6.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 3.5g
- Cholesterol: 74mg
- Sodium: 62mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 13mg
- Potassium: 475mg
- 3 lean meat
GRILLED TURKEY TENDERLOIN
When they taste my grilled specialty, my guests say, "This turkey melts in your mouth-and the flavor is fantastic!" The recipe includes a tangy marinade that was developed for our turkey producers' booth at the state fair. - Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the apple juice, soy sauce, oil, lemon juice, onion, vanilla, ginger, garlic powder and pepper; add the turkey. Seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED TURKEY TENDERLOINS WITH ROSEMARY
Make and share this Grilled Turkey Tenderloins With Rosemary recipe from Food.com.
Provided by gailanng
Categories Turkey Breasts
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 9 ingredients in a resealable plastic bag.
- Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
- Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
- Brush the turkey with the marinade during grilling. Note: I would boil the marinade for about 5 minutes and allow to cool prior to brushing.
- Remove from the grill and serve immediately.
Nutrition Facts : Calories 134.2, Fat 10.3, SaturatedFat 1.4, Sodium 295, Carbohydrate 11, Fiber 0.8, Sugar 8.7, Protein 0.6
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