Ginger Lime Grilled Turkey Tenderloins are so flavorful! I serve it as is or stuffed into tacos or a cheesy quesadilla. You will love this recipe!
With summer in full force I’ve noticed that the “want” to grocery shop is getting less… and lesser. Those who know me are probably wondering if I’m feelin’ all right, because I happily go to the grocery store 2-3 times a week at the minimum. But right now I’d much rather lay on the beach with my toes in the sand, flipping through a Bon Appetit mag than walk around the freakishly frigid grocery store pushing the only cart with a squeaky wheel, begging my kids to stop asking for everything they see on the store shelves and praying I can get out of there under fifty bucks.
I’m sure they’d rather be at the beach also…
But it was Friday and I needed something fun and easy to make to shop for. Lately its been really warm, so the oven was going to remain off. And I was getting tired of the same-old same grilled food. I wanted to grill something different… something like…
Turkey. The other-other white meat.
To Make These Ginger Lime Turkey Tenderloins You Will Need:
- 2 small cloves of garlic, smashed and peeled
- 1 large shallot, peeled and quartered
- 1 lime, juiced
- 3/4 inch of ginger, roughly chopped
- 1/4 cup low-sodium tamari
- 1/4 cup light olive oil
- 1 tablespoon honey
- 1/8 teaspoon cracked black pepper
- 1-1/4 pounds turkey breast tenderloins
Soy-ginger-lime are three flavors that work deliciously well together!
I roughly chopped up about 3/4 an inch of fresh ginger, smash and peeled three small garlic cloves, peeled and roughly chopped a large shallot. I then just threw them all into my mini food processor, turned it on and it quickly minced them all up for me. Bingo-bango. You really need a food processor for this recipe… I think you can pick up a mini one for under 20 bucks these days! But I can’t promise the same results if you chop and blend everything by hand.
Then I eyeballed a tablespoon or so of honey.
And a quarter cup of soy sauce.
Guesstimated a quarter cup of light olive oil, and I also squeezed in the juice of an entire lime.
Season with some fresh cracked black pepper.
And blitz it again until it’s well blended.
Pour the ginger-soy-lime marinade over top of the turkey tenderloins and let sit at room temp for 25-30 minutes. While that hangs out on your counter you could preheat your grill to medium heat.
Once hot, slap them on the grill and let them cook for about 6-8 minutes per side or until cooked thoroughly. Keep in mind every ones grill is different.
Once cooked, let the meat rest for 2-5 minutes.
Ta-da! Ginger Lime Grilled Turkey Tenderloins. Here is where you could do a couple of things. Leave as is and serve with a crisp salad or some rice.
But I’ll show you what I did…
Because the turkey tenderloin is so stinkin’ moist, I shredded it with my bare hands. Aka, my meat claws.
Then preheat my panini press.
And then slice up an avocado. I seem to be addicted to them lately.
Next, grate some cheese.
And then get your tortillas.
Next, lay it on the preheated panini press. If you don’t have a panini press, no biggie… just a plain old pan will work.
Then start by layering the shredded turkey…
Next, lay on some avocado and lots of cheese and then top with another tortilla.
And then press and grill until crispy.
The avocado gets all soft and buttery, the cheese is gooey and melty, while the turkey is indescribably delicious. Oh-MY LORD!!! It had the most amazing flavors, Pat and I kept sneaking pieces, it was that good! The ginger, garlic and soy was harmoniously balanced by lime and the mild shallots! If you wanna impress someone, seal a deal or land a ring on your left hand then make this marinade!
Oh~ and earlier in the day I whipped up a cucumber mango salsa and thought it would taste perfect on top of these quesadillas, and it was! I’ll be posting that recipe later, but for now I’ll give you the marinade recipe.
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