Jamaican Jerk Marinated Turkey Tenderloins.
I’ve said before and I’ll say again…I love to cook for my family & friends, I love to cook for my co-workers, and I love to cook for my tennis-mates. Today I had the pleasure of sneaking out of the office just long enough to share lunch with some good friends for a birthday celebration.
Mind you it was hosted at the pool, and after hugging them all, I returned to work smelling like coconut oil, cursing each one of them for not being able to stay all day….sipping on something cold and catching up on the latest shady book they’ve all been reading…..eh hem.
I tried out two recipes on the girls. One that is a staple in our house, Jamaican Jerk Marinated Turkey Tenderloin. And another that I created using my new Eureka Lemon Olive Oil and Blackberry Ginger Balsamic. Stay tuned for Orzo Salad with Peppercorn & Balsamic Poached Pears.
This Jamaican Jerk recipe has a lot of ingredients…but honestly I don’t measure any longer. I follow an ingredient list, skipping or substituting according to what we have on hand…and it is always amazing. The key ingredient I would not leave out is the fresh cilantro and the orange marmalade. The seasonings, and vinegar, and citrus can all be changed up.
I chose Turkey Tenderloins, but chicken breasts, pork tenderloin, and shrimp are fantastic as well. Combine all ingredients in a zipper bag to marinate in fridge 1-24 hours (1 hour is plenty for shrimp, 6+ is best for the meats). Ingredients could also be puréed in a blender and used as a paste vs. marinade. Throw the tenderloins on the grill and let them get happy. We cook ours until our instant-read thermometer says it’s almost done, then we take them off the grill, cover in foil and let them come up to temp. (also allowing the juices to redistribute throughout the meat).
The tenderloin is delicious warm…it’s juicy and bursting with flavor. However it will make your mouth sing the next day….sliced thin and served cold. That’s when the flavors really pop…all of them.
Jamaican Jerk Marinated Turkey Tenderloin
- 1 24 oz. package Jennie-O All Natural Turkey Breast Tenderloin
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 3 Tbl. canola oil
- juice of 1 lime or 2 key limes
- 3 Tbl. orange marmalade
- 1/2 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
- 1/2 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
- 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.
- Grill tenderloins over med-high heat until instant-read thermometer indicates meat is done to your liking.
- Remove from heat and cover with foil for 10 minutes prior to slicing.
The tenderloin is delicious warm, but it will make your mouth sing the next day….sliced thin and served cold.
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