![grilled turkey tenderloin](https://nourishednotfamished.com/wp-content/uploads/2017/06/Maple-mustard-rosemary-turkey-tenderloin-with-caption-1024x1024.png)
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.
![picture of kale and blueberry salad with grilled turkeky tenderloin](https://nourishednotfamished.com/wp-content/uploads/2018/08/kale-and-blueberry-summer-salad-with-maple-mustard-turkey-tenderloin-scaled.jpg)
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:
![](https://nourishednotfamished.com/wp-content/uploads/2020/06/turkey-tenderloin-maple-mustard-marinade-1024x1024.png)
The basic how-to:
![](https://nourishednotfamished.com/wp-content/uploads/2020/06/turkey-tenderloin-steps-851x1024.png)
the quick and dirty on how this easy recipe comes together (see details below)
![Maple mustard rosemary turkey tenderloin with caption grilled turkey tenderloin](https://nourishednotfamished.com/wp-content/uploads/2017/06/Maple-mustard-rosemary-turkey-tenderloin-with-caption-768x768.png)
Servings |
|
- 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)
Ingredients
|
![]() |
- Combine oil, rosemary, maple syrup, mustard, and soy sauce. Pour over tenderloins and spread to coat evenly.
- 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.
- Cook on the grill at medium heat, approximately 8 - 10 minutes per side. Be sure to cook until internal temp hits 165 degrees farenheit.
- 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?