Grilled Turkey Tenders with Fig Glaze
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Ingredients
- 1 1/2 lbs turkey tenderloin (approx. 3 tenderloins)
- 2 tbsp olive oil
- Brine
- 1 c water
- 2 tbsp kosher salt
- 2 tbsp raw sugar
- 1 tbsp balsamic vinegar
- 1 sprig fresh rosemary, removed from the stem
- 1 c ice water
- Fig Glaze
- 3/4 c fig preserves
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 sprig fresh rosemary
- 1/4 tsp black pepper
Directions
Brine Time
The day before you plan to cook, prepare the brine by adding the salt, sugar, balsamic and rosemary plus one cup of water to a small saucepan over medium heat. Stir often just until the sugar is melted and everything is blended together. There is no need for this to simmer as long as the sugar and salt have been incorporated. Transfer to a bowl and add a cup of very cold ice water. Mix well. Refrigerate until it’s all very cold, an hour should do it.
Pat the tenderloins dry with a paper towel and place them in a large, heavy-duty zip bag. Pour the cold brine over them. Seal the bag squeezing out as much air as possible. Refrigerate for 12-24 hours.
Time to Cook
When you’re ready to cook, begin by making the glaze. In a small saucepan over medium heat, combine the preserves, balsamic, soy sauce, rosemary and pepper. Cook for about 5 minutes, just until the glaze is warm and everything is combined. Set aside.
Prepare the grill to cook direct over medium heat. Remove the tenderloins from the brine. Use a damp paper towel to remove as much excess brine as possible from the tenderloins and then pat them dry with a dry paper towel. Rub with the oil coating them evenly. Place the tenderloins on the grill and cook for 2 minutes.
Meanwhile, remove the rosemary sprig from the glaze and stir it. After the first flip of the tenderloins, brush the tenderloins with the glaze. Continue cooking, flipping and brushing often until the glaze has all been used and the tenderloins are golden brown and cooked to an internal temperature of 165°F. This should take about 12-15 minutes depending on your grill temperature.
Discard any remaining glaze. Remove to a platter and rest for 5 minutes. Slice to serve. This goes very well with rice pilaf.
