I stumbled onto this recipe while looking for something else on the Food Network and it looked very interesting. I had never eaten or made turkey tenderloins before and they looked good. I planned on adapting it so instead of oven roasted I was grill roasting it. This meal also included some red new potatoes cooked along with the turkey, and I added some GRILLED CARROTS v2
to the mix. The carrots were direct grilled separately. The first step was to make the pesto and then brush it over the 4 tenderloins.The potatoes were arranged in the pan around the tenderloins. The Egg was setup for indirect grill and preheated to 400 degrees under the watchful eye of a Cyber Que WiFi pit controller. The turkey cooked for around 45 minutes until it had reached an internal temperature of 160 degrees. The turkey rested for 10 minutes, during which time I grilled the carrots. I sliced the tenderloins into 1/2” thick slices, plated them with the potatoes and sprinkled them with cilantro. The turkey had wonderful flavor from the pesto plus a little smoke flavor from the grill. It was fairly moist and very tender. With the GRILLED CARROTS v2
this was a tasty and well rounded meal.