McCormick® Grill Mates® Montreal Turkey Seasoned Tenderloin with Kale Salad
- 6 Servings
- 10 mins Prep Time
- 40 mins Total Time
Ingredients
- 1 package McCormick® Grill Mates® Montreal Turkey Marinated Turkey Breast Tenderloins
- 2 packages Kale Chopped Salad Mix (Taylor Farms or Eat Smart Brand)
- 1 cup red grapes, cut in half
- ½ cup pistachios
- 1 Fuji apple, thinly sliced
- 1 package pancetta
- 2 tablespoons salad oil
- 1 package Parmesan crisps
- 1 cup of your favorite dressing (ex: Champagne Vinaigrette, Fuji Apple) or use the dressing that comes with the Kale Chopped Salad Mix
| Serving Size | 1/6 of prepared meal |
|---|---|
| Amount Per Serving | |
| Calories | 525 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 36g | 46% |
| Saturated Fat 7g | 35% |
| Trans Fat 0g | |
| Cholesterol 60mg | 19% |
| Sodium 1600mg | 74% |
| Total Carbohydrates 19g | 7% |
| Dietary Fiber 5g | 17% |
| Sugars 10g | |
| Protein 36g | |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Preheat outdoor grill or charcoal grill to 325°F and lightly oil the grates. -
Step 2
Place the turkey tenderloins on the grill and cook 10 to 12 ½ minutes, then flip. -
Step 3
Continue to cook until they reach a minimum internal temperature of 165ºF (approximately 10 to 12 ½ additional minutes). Use a meat thermometer to confirm internal temperature. -
Step 4
While turkey tenderloins are cooking, prepare the kale salad. -
Step 5
Heat a sauté pan or griddle over medium-high heat. Place 2 tablespoons of salad oil in the pan, then add single slices of pancetta and cook until crispy. Remove and place on a paper towel to drain. -
Step 6
Place the chopped kale, red grapes, pistachios and apples in a mixing bowl. Add the dressing and gently toss until thoroughly coated. -
Step 7
Place the mixed salad on a large platter. Remove the tenderloins from the grill and allow to rest for 5 minutes. Slice into ¼” slices and place on top of the mixed salad. -
Step 8
Top salad with crispy pancetta and the Parmesan crisps. -
Step 9
Serve immediately.
Note: To prevent apples from browning, squeeze 1 lemon into a container and add 2 cups of water. Slice the apples and place in the liquid until needed.
