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Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce
Prep 25min
Total1hr35min
Ingredients20
Servings4
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.
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Ingredients
2teaspoons salt
2teaspoons pepper
2teaspoons granulated garlic
2teaspoons onion powder
2teaspoons smoked paprika
2teaspoons cumin
1teaspoon chipotle powder
1 1/2pounds turkey tenderloin
1/4cup Dijon mustard
5guajillo dried chiles
3tablespoons olive oil
1/2cup sweet onion, diced
2cloves garlic, minced
2cups chicken broth
1cup ketchup
3tablespoons brown sugar
3tablespoons apple cider vinegar
2tablespoons molasses
1teaspoon hickory flavored liquid smoke
1/3cup canola oil for brushing grill
Directions
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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.
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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.
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No nutrition information available for this recipe
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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.
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