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Turkey Tenderloin and Wild Marinade

Gobble Stop's Turkey Tenderloin and Wild Marinade, as seen on Big Food Bucket List.
Prep Time
8 min
Cook Time
42 min
Yields
1 serving

This smoked turkey tenderloin sandwich is topped with provolone cheese, sautéed grilled onions, mushrooms, and a savoury mustard barbecue sauce served on a toasted pretzel bun.

Courtesy of Gobble Stop Smokehouse in Creve Coeur, Missouri.

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ingredients

Turkey Tenderloin & Wild Marinade

1
lb(s) turkey tenderloin
1
cup Worcestershire
½
cup orange juice
1
tbsp honey
1
tbsp molasses
2
tsp garlic powder
1
tsp cayenne
1
tsp dried mustard
1
tsp smoked paprika
1
tsp 5 spice mix

Turkey Seasoning

¼
tsp garlic powder
¼
tsp cayenne
¼
tsp mesquite smoke
¼
tsp BBQ rub seasoning
¼
tsp seasoning salt

Sandwich Fillings & Toppings

1
pretzel bun
Mustard, to taste
1
slice provolone cheese
8
slice onion
5
slice portobello mushroom
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directions

Step 1

Mix marinade ingredients. Heat to thicken for 2 minutes. Place turkey tenderloin in Ziploc bag with marinade. Refrigerate & leave overnight.

Step 2

Remove turkey from fridge. Drain marinade.

Step 3

Mix all ingredients as listed and season turkey tenderloin. Reserve 1 tsp of seasoning for sauté topping.

Step 4

Place seasoned turkey tenderloin in smoker and cook for 35 minutes or until internal temperature reaches 160ºC (320ºF). Remove from smoker and slice tenderloin thinly.

Step 5

Charbroil tenderloin slices for 3 minutes, spritzing occasionally with water to moisten.

Step 6

Sautee sliced portobello mushrooms, the onion slices and reserved turkey seasoning for 5 minutes.

Step 7

Top sandwich with provolone cheese. Melt in broiler for 2 minutes.

Step 8

For sandwich prep, layer mustard on bottom pretzel bun with sliced turkey tenderloin, then add the sautéed portobello and onion mix. Repeat for 3 layers.

Step 9

Place on top of melted cheese and top with bun.

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