Dateline: May 21, 2020 Turkey Tenderloins, Coated and Grilled

I needed to cook up the last of last week's Fresh Direct order.  That left just the turkey tenderloins.  Instead of smoking them, I am going to grill them.  They have been bagged up with the rub awaiting time to cook.

The Rub

1 T Hungarian paprika

1.5 t mustard powder

1 T brown sugar

1 t Galena Street rub for Chicken from Penzey's

1 t granulated shallots

1 t toasted szechwan pepper corns

1/2 t Hungarian Rib Rub

1 t black pepper

Dry the tenderloins off and coat with some oil.  Mix the ingredients of the rub together and break up any clumps of sugar.  Sprinkle liberally over the tenderloins on all sides and place turkey into a plastic bag in the fridge until ready to grill.

Asparagus grilled as well.

Dressed up awaiting  show time

Jumbled all together

spread out and getting cooked

Beautifully browned turkey

cut and ready for the plate

dessert:  grilled pineapple, yum

I made an additional salad of tomatoes, sweet onion, and red bell pepper dressed with sherry vinegar, olive oil and salt and pepper.  It was really delicious!  The pineapple was spectacular, sweet and caramelized slightly, and just softened up a bit.  In a word, yum.

The tenderloins had a lovely crust to them.  The rub also caramelized a bit and the interplay of sweet and spicy was a nice flavor combo with the bland turkey.  The asparagus were dressed with oil, salt, and pepper, before getting up on the grill.  They were delicious as well.

This was a good back pocket recipe.  I will keep the rub and supplement with a bit more salt next time.  I liked the sweet coupled with the spice.  Salt would add an additional layer of savory into that mix.