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