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Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce

grilled turkey tenderloin with chile guajillo barbeque sauce Entree
Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce
  • Prep 25 min
  • Total 1 hr 35 min
  • Ingredients 20
  • Servings 4

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. MORE + LESS -

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

Hide Images
  • 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.

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.

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.

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