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Grilled Turkey Breast Tenderloin with Chimichurri Sauce
Ingredients
- 1 cup firmly packed fresh cilantro leaves
- 1 cup firmly packed fresh parsley leaves
- 4 cloves garlic, coarsely chopped
- 2 tablespoons fresh oregano leaves
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground black pepper
- 1 package (24 ounces) BUTTERBALL® All Natural* Turkey Breast Tenderloins *All natural means minimally processed; no artificial ingredients.
Directions
- Combine cilantro, parsley, garlic and oregano in work bowl of food processor; pulse until finely chopped. Add oil, vinegar, salt and red pepper flakes; pulse until combined.
- Combine tenderloins and ¼ cup herb mixture in large resealable food storage bag, reserving remaining herb mixture. Seal bag; toss to coat tenderloins. Refrigerate 1 hour.
- Spray grill grid with nonstick cooking spray. Preheat grill to medium-high heat (350° to 400°F).
- Remove tenderloins from bag, discarding marinade. Grill tenderloins, with grill lid closed, 8 to 10 minutes per side or until an instant-read thermometer inserted into thickest portion registers 165°F. Remove from grill and wrap in foil. Let stand 5 minutes. Slice and serve with remaining herb sauce.
- Prep Tip: If you’re running low on time, you can always use a premade sauce to flavor your turkey. To achieve a similar flavor, look for a chimichurri sauce at the store and follow grilling instructions.
