Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard
This Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard recipe is tender, flavorful, and easy to make! Perfect for Thanksgiving and summer grilling!
Grilled Turkey Tenderloin is an Easy, No-Fuss Way to Serve Turkey
I have a Thanksgiving confession.
I have never cooked a whole turkey in the oven.
So far, it’s been Blake’s honor to smoke our whole turkeys on the Big Green Egg, which gives me a break in the kitchen while fostering my love for all things smoked.
Plus, I adore using those smoked turkey leftovers in my smoked turkey pot pie soup and my (almost famous) creamy wild rice soup – both of them, SO GOOD!
I promise you, once you try these soups with turkey that is smoked, you’ll crave that smoky goodness in your bowl forever and ever.
In this new recipe for Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard, my goal was to share with you a no-fuss, big-flavor way to serve turkey. This easy turkey recipe is great all year long, and especially nice to have on hand for a smaller or more simplified Thanksgiving meal!
* This is a sponsored post, created in partnership with Minnesota Turkey.
Serving Turkey is an Annual Holiday Tradition
A few weeks ago, our family met the 2017 Presidential Turkey Flock. Yes, the turkeys who will travel to the White House this year for the 70th annual turkey pardoning tradition by our nation’s president!
Since President Harry S. Truman in 1947, this annual presentation of the National Thanksgiving Turkey has become a highly anticipated ritual in the nation’s capital. The event signals the unofficial beginning of the holiday season and provides the president an opportunity to reflect publicly on the meaning of Thanksgiving.
For this tradition each year, two turkeys are chosen from the home state of the chairman of the National Turkey Federation. This year’s chairman is Carl Wittenburg (photo: top left), who resides with his wife and turkey-raising partner Sharlene near Alexandria, Minnesota.
It was an absolutely splendid Minnesota fall day when we traveled to the Wittenburg’s farm; the sky was big and blue and the air was warm. The Wittenburgs introduced us to their beautiful turkey flock, who was so very curious at our presence.
Tessa, our animal loving daughter, was in her glory as she hand-fed the turkeys (photo: top right).
And we met Douglas County 4-H members (photo: bottom) who are assisting with this project, helping to train the turkeys to become accustomed to light, noises, music, and people, for their star appearance in DC. To learn more about this special flock, go here.
Did you know?
- Minnesota ranks #1 in turkey production in the U.S., with the most family-owned turkey farms in the U.S. Many of these farmers are 3rd, 4th, and even 5th generation turkey farmers, and are passionate about raising wholesome and quality turkey for consumers.
- Minnesota raises 46 million turkeys annually
Turkey is a Versatile, Lean Protein
I often serve turkey at our table.
Turkey is incredibly versatile, able to adapt to whatever flavors I’m craving. It’s also naturally low in fat and packed with lean protein.
Tender turkey tenderloin makes this so easy for my meal planning.
This grilling recipe for turkey tenderloin features the simple yet ultra tasty flavors of brown sugar and whole grain mustard. A little sweetness combined with pungent whole grain mustard is just my thing, flavors I’m often craving.
Making turkey tenderloin on the grill is easy. First sear the turkey over high heat, for those pretty grill markings. And then flip them over and grill over lower heat until done.
After a short rest off the grill, slice the grilled turkey tenderloin and drizzle with reserved brown sugar and whole grain mustard marinade, for that final punch of flavor. Mashed potatoes and fresh cranberry sauce never had such a beautiful bird sitting next to them on their Thanksgiving plate!
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Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard
This grilled turkey tenderloin is easy to make and packed with flavor from brown sugar and whole grain mustard. It's perfect year 'round and especially wonderful for a smaller, easier Thanksgiving meal.
Ingredients
- 3 lbs. turkey tenderloins (The four tenderloins in my photographs were approximately .75 lbs each.)
- 1/2 c. packed brown sugar
- 1/2 c. whole grain mustard (I used Inglehoffer Original Stone Ground)
- 1 T. apple cider vinegar
- 1 tsp. cumin
- 1 tsp. black pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
Instructions
- In a medium bowl, whisk the brown sugar, whole grain mustard, apple cider vinegar, cumin, black pepper, smoked paprika, garlic powder, and kosher salt. Reserve 1/3 cup of mixture to drizzle over turkey right before serving.
- Place turkey tenderloins in a medium bowl or pan that is low and wide. Pour remaining brown sugar and mustard mixture over the top and turn tenderloins to coat completely. Cover bowl/pan with plastic wrap and refrigerate tenderloins for 1 hour. Remove from refrigerator, uncover, and let sit on counter while heating the grill.
- Heat grill to high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Then turn heat down a bit, to medium-high. Place "beauty" side of each turkey tenderloin face-down on the grill grates. Sear for about 4 minutes, until there are beautiful charred grill lines. Using a metal turner, carefully turn each tenderloin over, taking care to not tear the turkey surface by gently working the turner to scrape and lift turkey from grates. Reduce heat to medium and grill for about 8 minutes. Rotate tenderloins on same side (don't flip them over - you want to preserve those pretty grill marks!) after 5 minutes. Then reduce heat to medium low and grill until internal temperature of thickest part of tenderloins reaches 160° F. Grill time should be about 40 minutes total, for tenderloins that weigh about 3/4 pound each. Adjust all times for tenderloins that are larger or smaller.
- Remove tenderloins to a platter to rest for 5 minutes before slicing. Slice tenderloins and then drizzle reserved brown sugar and whole grain mustard mixture over the top. Serve hot to warm.
Notes
from a farmgirl's dabbles
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 136mgSodium: 318mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 51g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Here are a few more turkey recipes you might like:
- Smoked Turkey Pot Pie Soup
- Grilled Chipotle Orange Turkey Kebabs
- Turkey and Biscuits Casserole with Lemon and Dill
- Smoked Turkey Chowder with Mushrooms and Sweet Potatoes
- Thai Peanut Turkey Burgers with Coconut Peanut Slaw from Greens & Chocolate
- Mayonnaise Roasted Turkey from She Wears Many Hats
- Turkey and Stuffing Casserole from Tastes of Lizzy T
For more information about the Minnesota Turkey Growers Association, including recipes, nutritional information, and Presidential Turkey Flock fun, visit their web site. Also find them on these social media channels: Facebook, Twitter, and Pinterest. Join in on the conversation using #ServeTurkey and follow along with this special Minnesota turkey flock with #PresidentialTurkey.
Minnesota Turkey sponsored this post. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible.
I followed the recipe to the T. It came out amazing!! Tasted better than a pork tenderloin. The whole family loved it. Mine took about 30 minutes to get to the right temperature and since I didn’t have whole grain mustard I used deli mustard with horseradish. I served it with Jasmine rice and grilled asparagus. Great recipe!!!
I used this recipe to flavor our turkey tenderloins,and then I baked them in the oven at 350 for 50 minutes. They were so moist and flavorful, I didn’t even need the gravy. I will use this again next year. Best turkey I’ve ever made.
First time I ever bought Turkey tenderloins, so I began searching for recipes and came upon this one….boy am I glad!!! It was outstanding! I wish I had taken a photo because it came out as beautiful as your picture. It was moist and flavorful. I thinned the marinade/sauce just a bit with some water and basted the loins when I flipped them. I placed a little of the sauce on the plate as well. I made honey butter carrots, roasted brussel sprouts and garlic smashed potatoes ….it was a fabulous Sunday night meal. Thank you!!
This was delicious. The flavors melded together nicely. Light but flavorful. Moist.
I wish I could post a pic! We made this tonight and loved it. For someone who doesn’t like mustard, I have really been on a stone ground marinating kick after this third baby! Husband and I absolutely loved it! Served with jasmine rice and stuffed mushrooms. Will be making again! Thanks!
I’ve never grilled turkey tenderloins before, but this recipe looked good. I had everything except the smoked paprika (only had regular paprika so I used that.) This was delicious! I would definitely make it again!