Turkey tenderloins, marinated in an orange-balsamic marinade, are grilled and topped with sliced leeks and fresh cilantro.

Leek and Balsamic Marinated Turkey

Marinade
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup orange juice
1 teaspoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon teriyaki sauce

 

Turkey:

1 package (about 1 pound) Honeysuckle White® Turkey Breast Tenderloins
Fresh cilantro (optional)
2 leeks, trimmed and sliced
2 cups long grain white rice, cooked according to package directions

1. In a medium bowl, combine marinade ingredients; mix well. Set aside 1/4 cup for basting.
2. In a large container, pour marinade over turkey. Refrigerate for at least 20 minutes.
3. Preheat charcoal or gas grill.
4. Grill tenderloins about 15 minutes, turning frequently until no longer pink and internal temperature reaches 170°F (80°C). Baste frequently.
5. During last five minutes of grilling top turkey with leek.
6. Garnish with fresh cilantro and serve on a bed of couscous or rice.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.