Jerk Turkey Tenderloin With Raspberry-Chipotle Sauce

Jerk Turkey Tenderloin with Raspberry-Chipotle Sauce

If you can’t find turkey tenderloins, substitute a boneless turkey breast instead.

  • Yield: Makes 6 servings
  • Prep time:5 Minutes
  • Chill:1 Hour
  • Grill:20 Minutes
  • Stand:10 Minutes

Ingredients

  • 2 tablespoons jerk seasoning
  • 1 1/2 pounds turkey tenderloins
  • 1 tablespoon chopped fresh rosemary
  • 1 cup raspberry-chipotle sauce
  • 1/2 cup fresh orange juice

Preparation

Rub seasoning evenly over tenderloins; sprinkle with rosemary, pressing into turkey. Cover and chill 1 hour.

Stir together raspberry-chipotle sauce and orange juice in a microwave-safe glass measuring cup. Microwave at HIGH 1 minute, stirring once. Reserve 1/2 cup sauce in a separate container.

Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°, basting with reserved 1/2 cup sauce during the last 5 minutes. Let turkey stand 10 minutes before slicing. Serve with remaining sauce.

Note: For testing purposes only, we used McCormick Caribbean Jerk Seasoning and Fischer and Wieser’s The Original Roasted Raspberry Chipotle Sauce. The sauce may be found on the condiment aisle of large supermarkets or online at www.jelly.com. We loved the fresh flavor of the sauce, but you can omit it, if desired.

Recipe from Southern Living August 2005

 

Turkey Cutlets with Rhubarb Chutney

Turkey Cutlets with Rhubarb Chutney

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1/3 cup chopped red onion
  • 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
  • 1/3 cup golden raisins
  • 1/3 cup light brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground pepper, divided
  • 4 turkey cutlets (about 1 pound), 1/4 inch thick
  • 1/4 teaspoon salt

Preparation

  1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
  2. Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Recipe from EatingWell:  March/April 2010

 

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