It's easy to get bored with always using the same proteins, a girl can only eat chicken breast so many times. Lately I have been trying to build in some new protein sources into my diet to mix things up and have fallen in love with turkey tenderloins. They are similar to a pork tenderloin in terms of how they look and how they are prepared but it's turkey! After lots of experimenting, my favorite way to cook a turkey tenderloin is on the grill, covered in a pungent spice rub. The turkey stays nice and moist and gets tons of flavor from all the spices in the homemade rub. Plus the leftovers are amazing in salads, quesadillas, and tacos.
Southwestern Grilled Turkey
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- 1.33 lbs. turkey breast tenderloins
- 4 tsp. olive oil
- 3/4 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp pepper
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Brush the turkey with olive oil. Combine all the spices and rub over the turkey. If you have time, let the turkey rest in the fridge with the spices for 2-4 hours before cooking to deepen the flavor. It will still come out great if you don't have time to let is marinate.
To grill: Cook on each side for 8-10 minutes until turkey is cooked through and at least 165 degrees.
To bake: Preheat the oven to 425 degrees. Baked in a roasting pan for 20-25 minutes until juices run clear and internal temperature reaches at 165 degrees,
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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