Thai Marinated Turkey Tenderloins

Recipe from Cristen Clark, Food & Swine

Servings: 6

Ingredients

• ½ cup chicken stock
• Zest and juice of one lime
• ¼ cup soy sauce
• 3 tablespoons sesame oil
• 1 tablespoon brown sugar or honey
• 1 tablespoon chili oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• ¼ cup fresh cilantro, chopped
• 2 green onions, both white and green parts, chopped
• 2-3 small mini sweet peppers, chopped finely
• 2 pounds turkey tenderloins (approximately two tenderloins)
• Salt and pepper

Garnishes

• 2 teaspoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped green onion
• Mini sweet peppers, sliced
• Salted peanuts, chopped

In a medium mixing bowl, combine chicken stock, lime zest, lime juice, soy sauce, sesame oil, brown sugar, chili oil, garlic, ginger, cilantro, green onions and sweet peppers. Transfer half of the mixture to a shallow dish. Add turkey tenderloins to the marinade, turning once to coat. Cover and refrigerate for a minimum of 2 hours, or overnight. Refrigerate reserved marinade. 

When ready to grill, remove turkey from marinade and season with salt and pepper. Grill tenderloins over direct medium heat for about 6 to 8 minutes per side until internal meat temperature registers 170 degrees F on an instant-read thermometer. Transfer the turkey to a cutting board and let rest for 5 minutes. Slice tenderloins across the grain and drizzle sauce on top or serve sauce on the side for dipping. Garnish with sesame seeds, chopped cilantro, chopped green onions, sliced sweet peppers and chopped salted peanuts. Serve warm.