Blackberry Glazed Turkey Tenderloin Salad
March 12, 2012
I have been getting so many questions at all of my recent health/wellness speaking engagements about lean proteins. Since people tend to forget about turkey (except during Thanksgiving), how about cooking turkey tenderloins? This recipe for Blackberry Glazed Turkey Tenderloin Salad is a 30 minute, simple recipe that is fresh, fast and pretty. The most difficult part is turning on the grill. The barbecue sauce, paprika and blackberry preserves add great flavor to the turkey. Enjoy the turkey sliced over a salad (such as above) or paired with grilled asparagus and a quinoa side dish for a healthy dinner.
Blackberry Glazed Turkey Tenderloin Salad
1 tablespoon olive or canola oil
1/2 cup barbecue sauce
2 tablespoons blackberry preserves
11/2 pound package sliced turkey tenderloins
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups mixed greens
1 large tomato, sliced
Balsamic vinegar and olive oil
2. Sauté onion in oil over medium heat in a medium saucepan 3 minutes or until softened. Stir in barbecue sauce and blackberry preserves. Reduce heat to low and simmer 5 to 10 minutes. Let cool and reserve 1/3 cup sauce for later use.
3. Season turkey with paprika, salt and pepper. Brush turkey with blackberry glaze mixture.
4. Place turkey on grill, covered with grill lid, over medium heat (300F to 350F) 10 minutes or until a meat thermometer registers 165F. Remove from grill and let stand, covered with foil 10 minute before slicing. Reheat reserved blackberry glaze over low heat for 5 minutes. Serve turkey with blackberry glaze or toss in a salad with mixed greens and tomatoes. Drizzle with vinegar and oil.
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