Grilled Turkey Breast Tenderloin with Chimichurri Sauce

Directions

• 1.
  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.
• 2.
  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.
• 3.
  Spray grill grid with nonstick cooking spray. Preheat grill to medium-high heat (350° to 400°F).
• 4.
  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.
• 5.
  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.