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5.0 from 6 votes

Grilled Turkey Tenderloin Recipe

Grilled Turkey Tenderloins marinated in an easy and quick to make soy sauce, brown sugar, and mustard marinate and then grilled or perfection. This is an easy yet elegant barbecue dinner you can enjoy for a delightful culinary experience.

Prep Time
10 mins
Cook Time
10 mins
Marinading time
1 hr
Total Time
1 hr 26 mins
Servings: 4 servings
Calories: 240 kcal
Course: Dinner
Cuisine: American

Ingredients

  • ¼ cup olive oil plus additional oil to coat the grill grates
  • ¼ cup soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or smoked paprika for a more smokey flavor
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage or oregano if you prefer ~ 9 ounces each
  • ½ teaspoon black pepper
  • 3 cloves garlic minced
  • 2 turkey tenderloins - 9 ounces each

Instructions

    Cup of Yum
  1. Make the turkey loin marinade: Whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
  2. Place the tenderloins into a sealable plastic bag or a bowl that will allow them to be fully submerged.
  3. Pour the marinade over the tenderloins and seal the bag or cover the bowl, trying to remove as much air as possible. Marinate for at least an hour or for up to 8 hours in the refrigerator.
  4. Remove the turkey tenderloins from the refrigerator 30 minutes before grilling.
  5. To start grilling, preheat the grill to 400 degrees (or medium-high heat.) Scrape the grates of any possible food residue, then generously coat the grates with a wad of paper towel that has been dipped in olive oil.
  6. Remove the tenderloins from the marinade and make sure to shake off any excess marinade.
  7. Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. Flip and cook for an additional 6-7 minutes with the grill covered or until the internal temperature reaches 155 degrees F. in the thickest part of the tenderloin. (There will be carry-over cooking when removed from the grill so that the internal temperature will reach 165 degrees F.) If the tenderloin appears to be burning, move it to the cooler side of the grill, cover the grill, and continue to cook until done.
  8. Remove from the grill, and tent with aluminum foil, and let it rest for 10 minutes.
  9. Slice your grilled turkey tenderloin to your desired thickness, brush it or drizzle with the remaining marinade, and serve.

Notes

  • This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
  • Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time. 
  • USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
  • You should discard any marinade after removing the turkey tenderloins.
  • You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
  • Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven
  • (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.
  • Yields: This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
  • Size and time: Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time. 
  • Ideal temperature: USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
  • You should discard any marinade after removing the turkey tenderloins.
  • Make Ahead: You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
  • Storage: Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Cholesterol 38mg (13%) Sodium 888mg (37%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 260IU (5%) Vitamin C 4mg (4%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 6g 2%
Protein 22g 44%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Cholesterol 38mg 13%
Sodium 888mg 37%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 260IU 5%
Vitamin C 4mg 4%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.