Adobe Turkey Tenderloins with Sweet Pepper Coulis and Red Onion Escabeche

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DELICIOUS

Description

Courtesy of Executive Chef Chip McMullen of the Westin Riverwalk in San Antonio, TX

Ingredients

Brown sugar: 1/2 Pound
Chili powder: 1/2 Cup
kosher salt and fresh cracked pepper: 1/3 Cup each
Fresh minced garlic: 1 Tablespoon
Olive oil: 1 Tablespoon
Freshly squeezed lime juice: 1 Tablespoon
TURKEY TENDERLOINS: 2 (12-Ounce)
Olive oil: 1 Tablespoon
French cut shallots: 2 Ounces
Cloves garlic, crushed: 2
Red bell pepper, seeded and cut into large dice: 4 Ounces
Fresh thyme: 2 Sprigs
Sea salt: As needed
TURKEY BROTH or low-sodium chicken broth: 1 Cup
Red onion, julienne: 1 Medium
Freshly squeezed lime juice: 1/2 Cup
Sea salt: 2 Pinches
Fresh cilantro, minced: 2 Tablespoons
Adobe Paste
* Click to ingredient to choose one

Directions

1
Combine all ingredients, stirring until mixture is smooth.
2
Rub all turkey tenderloin surfaces with the paste. Cover and refrigerate for 12 hours.
3
Sweet Pepper Coulis
4
Heat oil and lightly sauté shallots and garlic in oil until golden and soft. Add bell pepper and sauté for 5 minutes or until soft.
5
Add thyme, salt and stock. Bring to a boil and simmer lightly for 5 minutes. Puree in blender and strain, check seasoning and reserve over low heat.
6
Red Onion Escabeche
7
Soak onion in lime juice and salt for 2 hours. Stir in cilantro.
8
Cover, refrigerate and reserve for garnish.
9
Turkey Tenderloin
10
Wipe adobe paste from turkey. Preheat oven to 350 degrees F and preheat grill for moderate heat. Grill/sear tenderloin surfaces.
11
Transfer tenderloins to a heavy ovenproof pan and oven finish. Roast until the internal temperature reaches 165 degrees F in the thickest part of each tenderloin. Remove from heat and let rest before slicing.