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Marinated Turkey Tenderloin {with Benny Sauce}

Southern Living Magazine, November 1998
Cook Time 20 mins
Total Time 20 mins
Course Entree
Servings 8 -10

Ingredients
  

For marinade…

  • ½ cup lemon juice
  • ½ cup red wine vinegar
  • ½ cup canola oil
  • 2 large garlic cloves minced
  • 2 tsp. salt
  • 1 tsp. onion powder
  • 1 ½ tsp. ground marjoram
  • 1 ½ tsp. dried thyme
  • 1 ½ tsp. dried oregano
  • 1 ½ tsp. dried basil
  • 1 tsp. celery salt
  • 1 tsp. garlic powder
  • 2 tsp. pepper
  • 4 tsp. soy sauce
  • 4 tsp. Worcestershire sauce
  • 1/8 tsp. hot sauce

For turkey…

  • 2 24- ounce pkgs. Jennie-O All Natural Turkey Tenderloins

Instructions
 

For marinade…

  • In a small sauce pan, bring all marinade ingredients to a boil, then reduce heat and simmer 1-2 minutes, stirring occasionally. Remove from heat and cool thoroughly.
  • Place turkey in a large shallow dish, pour marinade over turkey. Cover and chill 4-6 hours, turning occasionally.

For turkey…

  • Preheat grill to medium high or oven to 325 degrees.
  • Remove turkey from marinade, reserve marinade.
  • If grilling, grill tenderloins for about 10 minutes per side, quarter turning after 5 minutes. Grill until instant read thermometer reads 165 degrees (or slightly less when resting). Remove to a plate and cover with foil. Allow to rest 10 minutes before slicing (turkey will continue cooking, about 5 additional degrees).
  • If baking, place tenderloins on a rack in a shallow roasting pan. Bake for 30 – 40 minutes or until meat thermometer registers 165 degrees. Allow to rest for 10 minutes before slicing.
  • Boil reserved marinade for 1 minute and serve with turkey.

Notes

This recipe requires 4-6 hours to marinate before cooking.