Jamaican Jerk Marinated Turkey Tenderloin
This Jamaican Jerk recipe has a lot of ingredients. The seasonings, and vinegar, and citrus can all be changed up.
Recipe type: Entree
Cuisine: Jamaican
  • 1 24 oz. package Jennie-O All Natural Turkey Breast Tenderloin
  • ¼ cup soy sauce
  • ¼ cup apple cider vinegar
  • 3 Tbl. canola oil
  • juice of 1 lime or 2 key limes
  • 3 Tbl. orange marmalade
  • ½ onion, diced
  • 2 scallions, sliced
  • 2-3 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 2 serrano peppers, diced
  • 3 sprigs fresh lemony thyme
  • 2 Tbl. brown sugar
  • ½ tsp. black pepper
  • 1 tsp. salt
  • 2 tsp. allspice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • shot of hot sauce
  • generous handful of fresh cilantro, leaves & stems
  1. Combine all marinade ingredients in a resealable bag and combine. Add turkey tenderloins and marinate from 1 to 24 hours. I recommend at least 8 hours for maximum flavor.
  2. Grill tenderloins over med-high heat until instant-read thermometer indicates meat is done to your liking.
  3. Remove from heat and cover with foil for 10 minutes prior to slicing.
Ingredients could also be puréed in a blender and used as a paste vs. marinade. The tenderloin is delicious warm, but it will make your mouth sing the next day....sliced thin and served cold.
Recipe by Lemony Thyme at http://www.lemonythyme.com/jamaican-jerk-marinated-turkey-tenderloin/