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extra-virgin olive oil parsley oregano red pepper kosher salt turkey tenderloins bacon shallots dry white wine apple juice maple syrup mustard lemon unsalted butter flour fresh chives
Viewed: 98 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh parsley leaves, chopped
- 2 tablespoons fresh oregano leaves, chopped
- 1 pinch red pepper flakes
- kosher salt and black pepper
- 2 turkey tenderloins, about 12 oz. each
- 1 strip bacon, diced
- 2 tablespoons shallots, ninced
- 2/3 cup dry white wine
- 2/3 cup apple juice
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 1 tablespoon unsalted butter, softened
- 1 teaspoon all-purpose flour
- 2 tablespoons fresh chives, chopped
Method
- Coat grill with nonstick spray; preheat to medium.
- Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
- Saute bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoons drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer.
- Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.
- Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8-10 minutes more. Let turkey rest 5 minutes before slicing.
- Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.
