Rosemary Dijon Turkey Tenderloin Recipe with John Jewett

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers a similar flavor with more texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and lasts longer.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more economical sweetener.

Combine 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 3 tablespoons of soy sauce, 2 teaspoons of minced rosemary, and 2 cloves of minced garlic in a glass bowl.

Mix the marinade ingredients together until well combined.

Drizzle the marinade over the turkey tenderloins and season with salt and pepper to taste.

Cover the turkey tenderloins with saran wrap and refrigerate for about 1 hour to marinate.

Preheat the gas grill, setting one half to high heat and the other half to low heat.

Remove the turkey tenderloins from the fridge and place them on the high heat side of the grill.

Sear the turkey tenderloins for 4 minutes on one side, then rotate them to sear the other side for another 4 minutes.

Move the turkey tenderloins to the low heat side of the grill and cook until they reach an internal temperature of 165°F (74°C).

Check the temperature of the turkey tenderloins with a meat thermometer, inserting it into the thickest part of the meat.

If the temperature is not yet at 165°F, continue cooking and check again in 5-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens