The Saturday night meal at the Roediger House was a return to these delicious spice-rubbed turkey tenderloins, but the nasty weather outside led me to roast them in the oven instead of grill them this time. I adjusted by putting them in a 425°F oven for about 30 minutes, and then let them rest for 15.
Alongside, baked sweet potatoes and sugar snap peas. That turkey was tender and tasty!
"Spice-Rubbed Grilled Turkey Tenderloins," from Southern Living, March 2009.
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