Grilled Turkey Tenderloin Menu

This refreshing salad topped with dried cherries and toasted pecans is the perfect complement to turkey tenderloins hot off the grill. (To save on prep time, prepare the balsamic vinegar dressing while the grill is preheating.) Serve with a light chilled white wine or sparkling water.

Grilled Turkey Tenderloin Menu (Serves 4)

Grilled Turkey Tenderloin Steaks

Cherry-Pecan Tossed Salad

Dinner rolls
Wine or sparkling mineral water

Click here to view the recipe for Cherry-Pecan Tossed Salad >>

Test Kitchen Tips:

You will most likely find turkey breast tenderloins that are not cut into steaks in the meat department of your grocery store. So, just purchase 2 of the turkey tenderloins. Cut each tenderloin in half, horizontally, for steaks. To grill turkey tenderloins on a charcoal grill, place the turkey on the rack of an uncovered grill directly over medium heat for 15 to 18 minutes or until an instant-read thermometer inserted in the turkey registers 170° F, turning once. (For a gas grill, preheat grill. Reduce temperature to medium. Place turkey on the grill rack over the heat. Cover and grill as above.)

To shave Parmesan cheese for the salad, use a vegetable peeler and scrape it across the surface of the cheese wedge.

You can make the dressing ahead. It will store up to 2 weeks in the refrigerator.

Wine Suggestions: Chenin Blanc would be a nice choice, if you prefer white wine. If reds are more your fashion, try a Pinot Noir.

Shopping List:

1 bag torn mixed greens
1 bag dried cherries
1 bag pecan halves
1 wedge Parmesan cheese
1 bottle olive oil
1 bottle balsamic vinegar
1 bunch fresh parsley
1 pound turkey breast tenderloins
1 packaged baked dinner rolls
1 bottle wine such as Chenin Blanc (for white) or Pinot Noir (for red) or 1 bottle
sparkling mineral water (optional)