1 oz unsalted butter
4 oz yellow onion, small dice
1/4 oz garlic, minced
2 oz stiff coffee
2 oz Worcestershire sauce
2 oz ketchup
1 oz apple cider vinegar
1 tsp chili powder
1/2 tsp kosher salt
1/2 tsp red chili flakes
8 oz TURKEY TENDERLOIN
1 oz BBQ Coffee Glaze
1/2 orange
3 tbsp white wine vinegar
3 tbsp sugar
3 tbsp brown sugar
1/3 jalapeno pepper, seeded and minced
1 mango, peeled and small dice
1 tsp fresh ginger, peeled and minced
1/4 tsp nutmeg, freshly grated
1/2 tsp black pepper, coarse grind
Melt butter in a heavy pan. Add onion and garlic, sauté until vegetables are soft.
Add coffee, Worcestershire sauce, ketchup, apple cider vinegar, chili powder, salt and chili flakes. Simmer for about 45 minutes. Strain, cool, cover and hold for service.
Purchase pre-cut turkey tenderloins/fillets or cut tenderloins from a turkey breast. Separate the breast by cutting through the center of the rib cage. Gently pull and separate the tenderloin from the breast.
Marinate turkey tenderloin in the Coffee Glaze for 15 minutes.
Basting with additional Coffee Glaze, grill the turkey tenderloin 3 to 3 1/2 minutes per side: 3" to 4" from the flame to an internal temperature of 170 degrees F.
Zest and squeeze the juice from the orange. Combine wine vinegar and sugars. Cook and stir until well blended and syrupy. Stir in orange juice, zest and jalapeno. Cook for 10 minutes. Add mango and ginger. Stir in nutmeg and pepper.
Slice turkey on the diagonal. Arrange sliced turkey tenderloin on a warm entreé plate and top with the Mango Black Pepper Chutney.
Serve with broccoli florets, turned carrots and new potatoes.
Total Calories 750
Calories from Fat 35
Total Fat 4 g
% Daily Total Fat 6
Saturated Fat 2 g
% Daily Saturated Fat 10
Cholesterol 155 g
% Daily Cholesterol 52
Sodium 290 mg
% Daily Sodium 12
Total Carbohydrates 126 g
% Daily Total Carbohydrates 42
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 114 g
Protein 56 g
% Daily Protein 40
% Daily Vitamin C 160
% Daily Calcium 10
% Daily Iron 25