Grilled Brown Sugar and Whole Grain Mustard Turkey Tenderloin

This Grilled Brown Sugar and Whole Grain Mustard Turkey Tenderloin recipe is easy and packed with flavor, perfect for Thanksgiving and the whole year through.

I have a Thanksgiving confession.

I have never cooked a whole turkey in the oven.

Every time I see a picture of Amy’s beautiful roasted bird, I tell myself that’s the recipe I’m going to try first. But so far, it’s been Blake’s honor to smoke our whole turkeys on the Big Green Egg, giving me a break in the kitchen and feeding 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.

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 Brown Sugar and Whole Grain Mustard Turkey Tenderloin, my goal was to share with you a no-fuss, big-flavor way to serve turkey. This easy recipe is great all year long, but 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.

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

I often serve turkey at our table. Mostly because it’s so versatile, able to adapt to whatever flavors I’m craving. But also because it’s naturally low in fat and packed with lean protein.

The simple yet ultra tasty flavors in this recipe for grilled brown sugar and whole grain mustard turkey tenderloin are ones that I often crave. A little sweetness combined with pungent whole grain mustard is just my thing.

The turkey tenderloins are first seared over high heat, for those pretty grill markings. And then they’re flipped and grilled over a lower heat until done.

The turkey is then sliced and drizzled 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!

Print Recipe

Grilled Brown Sugar and Whole Grain Mustard Turkey Tenderloins

Yield: 8 servings

Prep Time:15 minutes + 1 hour to marinate

Cook Time:40 minutes

Calories per serving: 228

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

Directions:

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.

from a farmgirl’s dabbles

© a farmgirl's dabbles

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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
• Spinach Feta Stuffed Grilled Turkey Tenderloin from A Kitchen Addiction
• 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.

This post is sponsored by our local Minnesota Turkey. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible.

There may be affiliate links in this post, only of products that I recommend. By clicking on any of these links, and then making a purchase, I may receive a small referral amount in return. Thank you for supporting afarmgirlsdabbles.com. See my disclosure policy for more info.

Recommended for this post:

Inglehoffer Stone Ground Mustard

McCormick smoked paprika

Stainless Steel Turner

OXO Locking Tongs

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