turkey breast tenderloins

When warm spring and summer temps hit, we want to be outside, chilling out,  and not spending hours in the kitchen, right? Grilling is a great way to keep things simple. No pans to clean, and you can churn out a delicious meal *fast*, and with little effort.

Don’t sweat it when it comes to grilling prep. Keep it simple! I made this mustard, maple, and rosemary grilled turkey tenderloin just flying by the seat of my pants – no real measuring, no fuss. Turkey tenderloins are very flavorful and tender, and perfect for when you feel like you just can’t take another chicken dinner.

Grilled maple mustard rosemary turkey tenderloin is a delicious protein addition to a summer salad!

And, FYI, marinating the meat has benefits beyond flavor and tenderness. When meats are grilled, the cooking process generates carcinogenic compounds known as HCAs (heterocyclic amines). Carcino-whut?? Hold on, there  – no need to freak out and toss out your grill!  It turns out that the antioxidant-rich herbs and spices (such as rosemary, thyme, oregano, sage, cumin, coriander seed, and turmeric) that are often found in marinades greatly decrease or *eliminate* these HCAs that are formed when you grill meats. So, sure, it’s totally fine to occasionally enjoy grilled foods. Just remember that marinating those foods has a strongly protective effect by preventing the formation of HCAs. As a matter of fact, rosemary is the superstar when it comes to reducing HCAs, so maybe you wanna give this recipe a try?

The marinade basics:

The basic how-to:

Print Recipe

Maple Mustard Rosemary Grilled Turkey Tenderloin

Course

Main Dishes

Servings

Ingredients

• 2 turkey breast tenderloins (a two-tenderloin package is typically 1.5-1.75lbs)
• 2 tablespoons avocado oil
• 2 tablespoons dijon mustard
• 2 teaspoons real maple syrup
• 1 tablespoon of chopped fresh rosemary
• a splash of soy sauce (tamari or coconut aminos works too if you need to keep things soy free)

Course Main Dishes Servings Ingredients 2 turkey breast tenderloins (a two-tenderloin package is typically 1.5-1.75lbs) 2 tablespoons avocado oil 2 tablespoons dijon mustard 2 teaspoons real maple syrup 1 tablespoon of chopped fresh rosemary a splash of soy sauce (tamari or coconut aminos works too if you need to keep things soy free)

Instructions

1. Combine oil, rosemary, maple syrup, mustard, and soy sauce. Pour over tenderloins and spread to coat evenly.
2. Marinate tenderloins in refrigerator for at least two hours, if possible. If you don't have time to marinate that long, aim for 15-30 minutes if you can. It's still gonna taste great.
3. Cook on the grill at medium heat, approximately 8 - 10 minutes per side. Be sure to cook until internal temp hits 165 degrees farenheit.
4. Let the cooked turkey rest for a few minutes before slicing (and maybe you could take a few minutes of well-deserved rest, too?). This allows the juices to redistribute throughout the turkey so that it can retain the juices rather than flow out onto your cutting board. I know you're really hungry and want to eat right now, but you don't want dry turkey, do you?