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
Spanish Turkey Tenderloins Recipe photo by Taste of Home
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.
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