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2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

This entry was posted on Saturday, October 25th, 2008 at 5:38 pm and is filed under DINNER, ENTRÉES, blueberries, chutney, mango chutney, turkey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.