Cranberry Glazed Turkey Tenderloins
2 Turkey Breast Medallions
1 Tbs. GirlsonaGrill Italian Rub
1 Recipe GirlsonaGrill Cranberry Glaze
GirlsonaGrill Italian Rub
3 Tbs sweet paprika
2 Tbs Kosher salt
1 Tbs garlic powder
1 tsp onion powder
1 Tbs dried parsley
1 tsp dried oregano
1/4 tsp ground anise seed
GirlsonaGrill Cranberry Glaze
1 lb bag fresh cranberries
1/2 cup sugar
1/2 cup water
zest and juice of ½ lemon
1/4 tsp ground cinnamon
1/2 tsp red pepper flakes
Combine all ingredients in a large saucepan and bring slowly to a boil. Be sure this DOES NOT boil over! Once it comes to a boil, reduce heat to low, and let it simmer for about 5 mins, stirring occasionally. Remove from heat, allow it to cool, and store in a quart-sized Ball or Mason jar for up to two weeks in the fridge.
Turkey Tenderloins:
Rub the tenderloins with 2-3 Tbs of the Italian Rub, place in a Ziploc bag, and put it in the fridge for at least 2 hours, up to overnight. When you’re ready to cook them, remove them from the fridge, and allow them to warm up (we never recommend leaving poulty out for more than 30-40 mins). Start your grill in the indirect cooking method, with one side hot and the other side cold.
Start the tenderloins over the hot coals, turning about every 3 mins until you have good grill marks, then move it onto a piece of heavy-duty foil on the cool side of the grill. Continue cooking, rotating and turning for about 40 mins, until the internal temp reaches 155 degrees. Divide the Cranberry Glaze into two containers, and glaze the tenderloins with half of the GirlsonaGrill Cranberry Glaze. Then shut down the grill, closing all the vents. Allow it to rest for 5-10 mins on the coolest part of the grill before serving. Serve with the rest of the glaze on the side.
Grilled Greek Chicken and Pitas
Roasted Chicken and Corn Salad
Cranberry Glazed Turkey Tenderloins
