Basil Stuffed Turkey Tenderloins with Smoky Tomato Vinaigrette
4 large fresh plum tomatoes
Preheat outdoor grill for high heat. Brush tomatoes with 2
teaspoons of the olive oil and season with salt and pepper. Grill until soft and
blackened on the outside.
6 tbsp olive oil, divided
1 chipotle pepper, small
2 cloves garlic - minced
1/4 cup red wine vinegar
1 tbsp honey
2 tbsp fresh chopped parsley
1 3/4 pounds Boneless Turkey Breast Tenderloins
4 ounces Mozzarella Cheese, cut in small pieces
4 large fresh basil leaves
2 tablespoons olive oil
Place grilled tomatoes, chipotle pepper, garlic, and vinegar
in blender and blend until smooth. With blade running, slowly add the remaining
1/3 cup olive oil and blend until emulsified. Season with the honey and salt and
pepper to taste. Place in a bowl and stir in the parsley.
Reduce heat on outdoor grill to medium heat. Meanwhile, with
each tenderloin laying flat, cut lengthwise through one side almost to the other
side to make a pocket. Insert mozzarella and basil. Press cut edges together and
secure with toothpicks. Brush both sides with olive oil; season with salt and
pepper to taste.
Place tenderloins on grill rack. Cover grill and cook 15 to 25
minutes or until meat is no longer pink (170°F), turning once or twice. Let
stand 10 minutes and slice crosswise.
Place the tomato mixture on the bottom of a rimmed serving
platter and arrange sliced tenderloins on plate and top with several slices of
NOTE: (Canned chipotle peppers in adobo are available at major
supermarkets and Hispanic or gourmet markets)
Cooking Time: 10-20 minutes