Iowas Grilled Turkey Tenderloin State Fair Recipes

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GRILLED TURKEY TENDERLOIN



Grilled Turkey Tenderloin image

When they taste my grilled specialty, my guests say, "This turkey melts in your mouth-and the flavor is fantastic!" The recipe includes a tangy marinade that was developed for our turkey producers' booth at the state fair. - Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup apple juice
1/4 cup reduced-sodium soy sauce
1/4 cup canola oil
2 tablespoons lemon juice
2 tablespoons dried minced onion
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
Dash each garlic powder and pepper
2 turkey breast tenderloins (1/2 pound each)

Steps:

  • In a large resealable plastic bag, combine the apple juice, soy sauce, oil, lemon juice, onion, vanilla, ginger, garlic powder and pepper; add the turkey. Seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

IOWA'S GRILLED TURKEY TENDERLOIN STATE FAIR RECIPE



Iowa's Grilled Turkey Tenderloin State Fair Recipe image

This Asian inspired turkey tenderloin is tasty enough to serve to your summertime company. Grilled to perfection, you'll be making this year-round.

Provided by RecipeTips

Number Of Ingredients 9

1 pound Turkey tenderloins
1/4 cup soy sauce
1/4 cup peanut oil
1/4 cup sherry wine
2 tablespoons lemon juice
1 dash black pepper
1/2 teaspoon garlic salt
2 tablespoons minced onion
1/4 teaspoon ginger

Steps:

  • Blend all ingredients for marinade together in shallow pan. Add turkey, turning to coat both sides. Cover and marinate in refrigerator for several hours, turning occasionally. Grill over hot coals, 8-10 minutes per side, depending on thickness. Tenderloins are done when there is no pink in center of meat. Do not overcook.

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