Shelly's Recipe

SOUTHWEST TURKEY TENDERLOIN

Category: Turkey

About 1-1/2 lbs fresh turkey breast tenderloins
2 tbsp Culinaria Southwest ancho sear-n-crust rub
Nonstick cooking spray
2 large poblano chile peppers, trimmed, cut in half and seeded
1 large red, yellow or orange bell pepper, trimmed, cut in half and seeded
1 large sweet onion, cut through root end into 1/2-inch wedges
2 tbsp extra virgin olive oil

Place tenderloins on 12-inch sheet aluminum foil. Sprinkle both sides of tenderloins with rub, pressing so that it adheres. Fold foil over tenderloins and let stand at room temperature 30 minutes.

Preheat oven to 375. For easier clean-up, line large rimmed baking pan with foil. Lightly spray foil with cooking spray. Arrange poblano peppers, bell pepper and onion in single layer on foil. Bake 18 to 20 minutes or until edges of onion begin to brown and vegetables are tender. Transfer vegetables to cutting board; when cool enough to handle, cut into 1/2-inch pieces. Place vegetables on serving platter; toss with oil and keep warm.

Meanwhile, preheat grill pan over medium heat 2 to 3 minutes or prepare outdoor grill for direct grilling over medium heat. Cook tenderloins, covered, 14 to 16 minutes or until turkey loses its pink color throughout and internal temperature reaches 165 degrees, turning tenderloins to brown all sides. Transfer tenderloins to cutting board; let stand 5 minutes before cutting into 1/2-inch-thick slices. Arrange turkey over vegetables to serve. Serves: 4