Asian-Marinated Turkey Tenderloins with Napa Cabbage Slaw - BBQ Central

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Old 10-28-2005, 07:14 PM   #1
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Asian-Marinated Turkey Tenderloins with Napa Cabbage Slaw

Asian-Marinated Turkey Tenderloins with Napa Cabbage Slaw
From Weber's Recipe of the Week


Marinade

1/2 cup dry sherry or Shaoxing rice wine
2 tablespoons soy sauce
2 cloves garlic, peeled and smashed
1 1-inch piece fresh ginger, peeled and thinly sliced
1/2 small onion, thinly sliced


2 turkey tenderloins, about 10 ounces each


Glaze

2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspoon dark sesame oil
1/8 teaspoon freshly ground black pepper


Slaw

4 cups shredded Napa cabbage, about 6 ounces
1 large carrot, shredded
4 to 5 radishes, trimmed and thinly sliced
1/4 cup roughly chopped fresh cilantro leaves


Slaw dressing

2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon dark sesame oil
1/2 teaspoon kosher salt


1 tablespoon toasted sesame seeds



To make the marinade: In a small bowl, mix the marinade ingredients and pour into a large resealable plastic bag. Add the turkey tenderloins. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 4 to 6 hours.

To make the glaze: In a small bowl, mix the glaze ingredients.

To make the slaw and dressing: In a medium bowl, mix the slaw ingredients. Cover and refrigerate until ready to serve. In a small bowl, combine the dressing ingredients and reserve.

Remove the turkey tenderloins from the bag and discard the marinade. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the turkey is no longer pink and the internal temperature reaches 165¬įF, 14 to 16 minutes, turning 2 or 3 times. During the second half of the grilling time, brush the tenderloins occasionally with the glaze. Remove the turkey from the grill and let the meat rest for 5 to 10 minutes.

While the turkey is resting, toss the slaw with all but 1 to 2 tablespoons of the dressing and arrange the slaw on a serving platter. Slice the turkey tenderloins across the grain into thin slices and arrange over the slaw. Drizzle the remaining dressing over the turkey slices and garnish with sesame seeds. Serve warm or at room temperature.

Makes 4 servings
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