- Butterfly each turkey tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side and place on a parchment paper lined cutting board. Top with another piece of parchment paper and flatten to about 1/3" - 1/2" thickness. (You don't have to use parchment paper, but it helps keep the mess down.) Don't pound the meat too hard as the meat will tear.
- Top the each tenderloin with 3 halves of fresh mozzarella cheese, 3 tablespoons grape/cherry tomatoes, and 3 basil leaves.
- Roll up each tenderloin, starting at the long edge. Tie each tenderloin with a few pieces of kitchen twine a couple of inches apart.
- Rub each tenderloin with olive oil. Sprinkle with parsley, salt, and pepper.
- Lightly coat grill grate with non-stick cooking oil. Heat to medium-high heat.
- While grill is heating up, start to prepare optional balsamic glaze. Combine balsamic vinegar and brown sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to avoid burning. Lower heat to medium-low and allow to simmer 8-10 minutes or until glaze reduces to about half. Remove from heat and allow to cool while turkey is grilling.
- Place turkey tenderloins on grill and turn 3 times to sear all sides. Continue grilling until internal temperature reaches 165 degrees F, about 20-25 minutes.
- Remove from heat and allow to rest for 5-10 minutes.
- Remove and discard kitchen twine. Drizzle with optional balsamic glaze. Cut into pieces and serve.
- Immediately refrigerate any leftovers
*Don't have a grill and still want to make this recipe? Here are the instructions for baking in the oven.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Prepare the tenderloin as instructed. Instead of placing on grill, place tenderloins on prepared baking sheet.
- Bake for about 30-35 minutes or until a meat thermometer reads 165 degrees F in the thickest part of the stuffed tenderloin.
Tips for making Grilled Caprese Stuffed Turkey Tenderloin
- When flattening the turkey tenderloin, place the turkey on a piece of parchment paper and then top the turkey with a piece of parchment paper. This will keep the mess down and help keep the turkey from tearing.
- Check how strong the flavor of your basil is. If the flavor is light, you may want to add an additional leaf of basil so the flavor still shines through!
- You will need kitchen twine to tie the tenderloin together. If you do not tie the meat, it will fall apart, and you’ll end up with a mess in your grill.
- Make sure that your grill grates are lightly oiled to prevent the meat from sticking!
General Tips for Grilling Turkey
- Reduce sticking by lightly coating your unheated grill with non-stick vegetable cooking oil.
- Turkey will brown quickly, so keep and eye on it and make sure that the meat has reached a correct internal temperature. Always cook turkey tenderloins, cutlets, breast, bone-in, burgers and sausages to the internal temperature of 165°F and drumsticks and thighs to the internal temperature of 175°F according to a food thermometer.
- Use tongs and spatulas! Piercing the turkey meat causes flavorful juices to escape.
- Apply sauces or glazes containing sugar during the last 10-15 minutes to avoid burning.