Grilled Caprese Stuffed Turkey Tenderloin

1. 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.
2. Top the each tenderloin with 3 halves of fresh mozzarella cheese, 3 tablespoons grape/cherry tomatoes, and 3 basil leaves.
3. Roll up each tenderloin, starting at the long edge. Tie each tenderloin with a few pieces of kitchen twine a couple of inches apart.
4. Rub each tenderloin with olive oil. Sprinkle with parsley, salt, and pepper.
5. Lightly coat grill grate with non-stick cooking oil. Heat to medium-high heat.
6. 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.
7. 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.
8. Remove from heat and allow to rest for 5-10 minutes.
9. Remove and discard kitchen twine. Drizzle with optional balsamic glaze. Cut into pieces and serve.
10. Immediately refrigerate any leftovers

‍

NOTES

*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.

‍

This recipe was created in partnership with blogger A Kitchen Addiction.