1/2 C. vegetable Oil

1/3 C. finely chopped Shallots

1 tsp. minced Lemon Verbena, Lemon Balm or minced Lemon Zest

1 tsp. Thyme

6 Turkey Tenderloins, each 10-12 oz.

4 C. Apple Cider

1/2 lb. Bacon, cut into 1/4” dice, cooked crisp with 1/2 C. fat reserved

2 T. Butter

1 Red Onion, thinly sliced

Salt and Pepper

2/3 C. Cider Vinegar

6-8 C. mixed Salad Greens

 

In small bowl combine lemon juice with oil and shallots and whisk well. Add lemon verbena and thyme. Arrange tenderloins in a single layer in a glass dish; pour on lemon juice mixture and turn to coat. Marinate at room temperature for 1 hour (up to 2 hours in refrigerator). Bring to room temperature before continuing if marinating in fridge. In saucepan bring cider to a boil. Reduce heat to medium low and simmer until reduced to 1 C.. Coat clean grill rack with oil and preheat until hot. Heat bacon fat and butter over medium heat. Add onions and cook until tender, about 10 minutes. Stir in bacon and season with salt and pepper to taste. Whisk in reduced cider and vinegar. Increase heat to high and whisk vigorously until mixture beings to boil. Set aside and keep warm while turkey grills. Grill tenderloins 3 to 4 minutes per side, depending on thickness of tenderloin. Remove from grill and let stand a few minutes. Divide salad greens among 6 plates. Slice tenderloins on a slight angle and arrange on each plate over greens. Top with the hot cider vinaigrette and serve.

 

 

Yield:

Calories:

Fat:

Fiber: