Skip to Content
Ver en Español
Menu

Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce

  • Save Recipe
  • Prep 25 min
  • Total 1 hr 35 min
  • Ingredients 20
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
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.
Sonia Mendez Garcia
Updated Sep 28, 2015
  • Save
  • Share
  • Keep Screen On

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

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 165°F. Remove from heat and let turkey rest for 10 minutes before slicing. Serve as is or with a side of your favorite stuffing recipe.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About This 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.
© 2025 ®/TM General Mills All Rights Reserved