Spanish Turkey Tenderloins

Name: Spanish Turkey Tenderloins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings.
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 zest; 1/4 teaspoon salt

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

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 zest
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.

Nutrition 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.

Originally published as Spanish Style Turkey Tenderloins in Country Woman June/July 2010