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|BBQ Coffee Glaze|
|1 oz Unsalted Butter|
|4 oz Yellow Onion small dice|
|1/4 oz Garlic minced|
|2 oz Stiff Coffee|
|2 oz Worcestershire Sauce|
|2 oz Ketchup|
|1 oz Apple Cider Vinegar|
|1 tsp Chili Powder|
|1/2 tsp Kosher Salt|
|1/2 tsp Red Chili Flakes|
|8 oz Turkey Tenderloin|
|1 oz BBQ Coffee Glaze|
|Mango Black Pepper Chutney|
|1/2 ea Orange|
|3 tbsp White Wine Vinegar|
|3 tbsp Sugar|
|3 tbsp Brown Sugar|
|1/3 ea Jalapeño Pepper seeded and minced|
|1 ea Mango peeled and small dice|
|1 tsp Fresh Ginger peeled and minced|
|1/4 tsp Nutmeg freshly grated|
|1/2 tsp Black Pepper coarse grind|
BBQ Coffee Glaze
Melt butter in a heavy pan. Add onion and garlic, sauté until vegetables are soft.
Add coffee, Worcestershire sauce, ketchup, apple cider vinegar, chili powder, salt and chili flakes. Simmer for about 45 minutes. Strain, cool, cover and hold for service.
Purchase pre-cut turkey tenderloins/fillets or cut tenderloins from a turkey breast. Separate the breast by cutting through the center of the rib cage. Gently pull and separate the tenderloin from the breast.
Marinate turkey tenderloin in the Coffee Glaze for 15 minutes.
Basting with additional Coffee Glaze, grill the turkey tenderloin 3 to 3 1/2 minutes per side: 3" to 4" from the flame to an internal temperature of 170°F.
Mango Black Pepper Chutney
Zest and squeeze the juice from the orange. Combine wine vinegar and sugars. Cook and stir until well blended and syrupy.
Stir in orange juice, zest and jalapeno. Cook for 10 minutes. Add mango and ginger. Stir in nutmeg and pepper.
Service and Plating
Slice turkey on the diagonal. Arrange sliced turkey tenderloin on a warm entreé plate and top with the Mango Black Pepper Chutney.
Serve with broccoli florets, turned carrots and new potatoes.