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Spanish Turkey Tenderloins

Spanish Turkey Tenderloins
If you’re hungry for warm-weather fare, try this. The grilled turkey and the bright, sunny colors of the relish look and taste like summer.—Roxanne Chan, Albany, California
6 ServingsPrep: 20 min. Grill: 15 min.

Ingredients

  • 1 package (20 ounces) turkey breast tenderloins
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • RELISH:
  • 1 plum tomato, chopped
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/4 cup sliced pimiento-stuffed olives
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons sliced almonds
  • 2 tablespoons minced fresh parsley
  • 1 large garlic clove, minced
  • 1 tablespoon capers, drained
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt

Directions

  • Rub turkey with oil; sprinkle with salt, pepper and paprika.
  • Grill, covered, over medium heat or broil 4 in. from the heat for
  • 15-20 minutes or until a thermometer reads 170°, turning
  • occasionally. Let stand for 5 minutes before slicing.
  • Meanwhile, in a small bowl, combine the relish ingredients. Serve
© Taste of Home 2013

2 of 2

Spanish Turkey Tenderloins (continued)

Directions (continued)

  • with turkey. Yield: 6 servings.
Nutrition Facts: 4 ounces cooked turkey with 1/4 cup relish equals 163 calories, 6 g fat (1 g saturated fat), 46 mg cholesterol, 510 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013