Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce

Name: Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce
Prep time: 25 min
Total time: 1 h 35 min
Yield: 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

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.

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.