~~GRILLED TURKEY TENDERLOIN~~ : Stepbysteprecipe.com

GRILLED TURKEY SAUSAGES WITH FENNEL SALAD

SERVES 4

2 oranges

2 fennel bulbs,stalks discarded,bulbs halved,cored,and sliced very thin

1 Granny smith apple, cored and sliced thin

4 scallions, sliced thin

1/4 cup pitted oil-cured olives,chopped

1/4 cup olive oil

2 tbsp cider vinegar

Salt and pepper

1 1/2 pounds sweet Italian turkey sausage

Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Toss fennel, apple, scallions, olive oil,vinegar, and orange segments together in large bowl until combined. Season with salt and pepper to tatse.
Grill sausages over hot fire until cooked through and golden brown, 10 to 12 minutes. Transfer sausages to platter and serve with fennel salad.

SERVES 4

1 tbsp vegetable oil

1 onion, chopped

2 Fuji apples, peeled,cored,and cut into 1/2-inch cubes

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch cubes

1/4 cup raisins

1/4 cup packed brown sugar

1/4 cup cider vinegar

1/2 tsp red pepper flakes

Salt and pepper

1 tbsp garam masala

1 tbsp ground cumin

2 (12-ounce) turkey tenderloins, cut in half lengthwise

Heat oil in a large saucepan over medium high heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in apples, raisins, sugar, vinegar, and pepper flakes. Cover and cook until apples are tender and submerged in liquid, about 4 minutes. Simmer, uncovered and stirring occasionally, until liquid has evaporated, about 8 minutes. Season with salt and pepper to taste.
Combine garam masala and cumin in small bowl. Pat turkey dry with paper towels, season with salt and pepper, and rub with spice mixture. Grill turkey over hot fire, turning occasionally, until nicely charred on all sides and meat registers 160 degrees, about 9 minutes. Transfer turkey to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice turkey and serve with chutney