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Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce

  • Prep 25 min
  • Total 1 hr 35 min
  • Ingredients 20
  • Servings 4

Ingredients

2
teaspoons salt
2
teaspoons pepper
2
teaspoons granulated garlic
2
teaspoons onion powder
2
teaspoons smoked paprika
2
teaspoons cumin
1
teaspoon chipotle powder
1 1/2
pounds turkey tenderloin
1/4
cup Dijon mustard
5
guajillo dried chiles
3
tablespoons olive oil
1/2
cup sweet onion, diced
2
cloves garlic, minced
2
cups chicken broth
1
cup ketchup
3
tablespoons brown sugar
3
tablespoons apple cider vinegar
2
tablespoons molasses
1
teaspoon hickory flavored liquid smoke
1/3
cup canola oil for brushing grill

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Prepare your favorite recipes for barbeque sauce and salad dressings the day before. This will intensify the flavors and can be stored in refrigerator for up to 1 week.

The fall season brings visions of roasted turkey warm out of the oven with a hearty side of stuffing. For those of us who love grilled foods, this turkey recipe can be prepared anytime of the year. It’s a twist on the traditional turkey dinner with a spicy chile guajillo barbeque sauce. Add a side of stuffing and mashed potatoes to complete this dish.

Directions

  • 1 In a bowl, combine all of the dried spices and divide into two separate bowls.
  • 2 Using half of the spice rub, generously season turkey tenderloin on both sides. Brush on the Dijon mustard to both sides of turkey, set aside.
  • 3 Remove the stems and seeds from the guajillo peppers and add to a large skillet. Heat to medium heat, add 3 tablespoons of olive oil, onions and garlic and cook for 5 minutes.
  • 4 Add the chicken broth, ketchup, brown sugar, apple cider vinegar, molasses, liquid smoke and 2 teaspoons of the reserved dry spices. Stir well to combine and cook at a simmer for 10 minutes or until guajillo peppers are soft.
  • 5 Transfer the softened guajillo peppers to the blender and add 1/2 cup of warm ketchup liquid. Blend on high until smooth and add back into pan. Cook for another 10 minutes, taste for seasoning. Keep warm.
  • 6 Preheat grill to medium heat for 15 minutes. Cook the tenderloin on the indirect heat for 25 to 30 minutes, turning after 15 minutes.
  • 7 Add 1 cup of warm barbeque sauce to a small bowl for basting turkey.
  • 8 Move turkey to direct heat, baste generously with barbeque sauce and cook for another 10 to 12 minutes, turning and basting a couple more times. Internal temperature of turkey should be at 165ºF. Remove from heat and let turkey rest for 10 minutes before slicing. Serve as is or with a side of your favorite stuffing recipe.

The fall season brings visions of roasted turkey warm out of the oven with a hearty side of stuffing. For those of us who love grilled foods, this turkey recipe can be prepared anytime of the year. It’s a twist on the traditional turkey dinner with a spicy chile guajillo barbeque sauce. Add a side of stuffing and mashed potatoes to complete this dish.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 28, 2015

The fall season brings visions of roasted turkey warm out of the oven with a hearty side of stuffing. For those of us who love grilled foods, this turkey recipe can be prepared anytime of the year. It’s a twist on the traditional turkey dinner with a spicy chile guajillo barbeque sauce. Add a side of stuffing and mashed potatoes to complete this dish.