Spanish Turkey Tenderloins Recipe

Spanish Turkey Tenderloins Recipe
Spanish Turkey Tenderloins Recipe photo by Taste of Home
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Spanish Turkey Tenderloins Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 with turkey. Yield: 6 servings.
Originally published as Spanish Turkey Tenderloins in Country Woman June/July 2010, p35

Nutritional Facts

3 ounces cooked turkey with 1/4 cup relish: 163 calories, 6g fat (1g saturated fat), 46mg cholesterol, 510mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

  • 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
  1. Rub turkey with oil; sprinkle with salt, pepper and paprika.
  2. 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.
  3. Meanwhile, in a small bowl, combine the relish ingredients. Serve with turkey. Yield: 6 servings.
Originally published as Spanish Turkey Tenderloins in Country Woman June/July 2010, p35

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