Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard
User Reviews
4.4
Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard
Description
The grilled turkey tenderloin preparation begins with a marinade combining packed brown sugar, whole grain mustard, apple cider vinegar, and a spice blend of cumin, black pepper, smoked paprika, garlic powder, and kosher salt. This mixture provides sweetness balanced by tang and warm spices. After mixing, about a third of it is reserved for finishing the dish later.
Turkey tenderloins are coated thoroughly and refrigerated for one hour, allowing the flavors to penetrate. The grill is heated, cleaned, and oiled prior to cooking to prevent sticking. Cooking over medium heat helps achieve a nicely caramelized exterior without drying the turkey. The reserved marinade is drizzled over the meat after grilling, adding a glossy finish and intensified flavor.
This dish can be served sliced as a main course or used in sandwiches and salads. The combination of brown sugar sweetness and mustard tang creates a distinct flavor suitable for those who enjoy grilled poultry with layered seasoning. Grilling also imparts a smoky element complementing the marinade.
No specific notes on storage or substitutions are provided.
Ingredients
- 3 lbs. Turkey tenderloin The four tenderloins in my photographs were approximately .75 lbs each
- ½ c. brown sugar packed
- ½ c. whole grain mustard I used Inglehoffer Original Stone Ground
- 1 T. apple cider vinegar
- 1 tsp. cumin
- 1 tsp. black pepper
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. kosher salt
Instructions
- In a medium bowl, whisk the brown sugar, whole grain mustard, apple cider vinegar, cumin, black pepper, smoked paprika, garlic powder, and kosher salt. Reserve 1/3 cup of mixture to drizzle over turkey right before serving.
- Place turkey tenderloins in a medium bowl or pan that is low and wide. Pour remaining brown sugar and mustard mixture over the top and turn tenderloins to coat completely. Cover bowl/pan with plastic wrap and refrigerate tenderloins for 1 hour. Remove from refrigerator, uncover, and let sit on counter while heating the grill.
- Heat grill to high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Then turn heat down a bit, to medium-high. Place "beauty" side of each turkey tenderloin face-down on the grill grates. Sear for about 4 minutes, until there are beautiful charred grill lines. Using a metal turner, carefully turn each tenderloin over, taking care to not tear the turkey surface by gently working the turner to scrape and lift turkey from grates. Reduce heat to medium and grill for about 8 minutes. Rotate tenderloins on same side (don't flip them over - you want to preserve those pretty grill marks!) after 5 minutes. Then reduce heat to medium low and grill until internal temperature of thickest part of tenderloins reaches 160° F. Grill time should be about 40 minutes total, for tenderloins that weigh about 3/4 pound each. Adjust all times for tenderloins that are larger or smaller.
- Remove tenderloins to a platter to rest for 5 minutes before slicing. Slice tenderloins and then drizzle reserved brown sugar and whole grain mustard mixture over the top. Serve hot to warm.
Notes
- Marinate turkey tenderloins for at least one hour to enhance flavor absorption.
- Oil grill grates well to prevent sticking and ensure even cooking.
- Reserve some marinade to drizzle over the turkey just before serving to add fresh flavor.
- Allow tenderloins to sit at room temperature briefly after removing from the refrigerator to promote even grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 295kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 51g | 102% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 136mg | 45% |
| Sodium | 318mg | 13% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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