Recipe courtesy: Chef Nino/ Rouses Markets
FOR CAJUN SEARED TURKEY TENDERLOIN:
INGREDIENTS:
- 1 (24 ounce) Butterball turkey tenderloin
- 4 tablespoons Cajun blackened seasoning
- 4 tablespoons Rouse’s Olive Oil
- Heavy-duty aluminum foil, reduce to 18 inches lengthy
STEPS:
Put together tenderloin by coating it with olive oil and generously seasoning with Cajun seasoning. Place it immediately right into a scorching skillet and sear for two minutes on all sides, turning as soon as. (This sears the seasoning into the meat to reinforce taste.)
Take away tenderloin from skillet and place on sheet of aluminum foil. Unfold residual olive oil from skillet over whole tenderloin, then wrap tenderloin tightly in foil.
Prepare dinner on oblique warmth on scorching grill for 45 minutes (turning each 10 minutes), or till inside temperature reaches 155ºF.
To roast somewhat than grill:
Preheat oven to 350ºF.
Put together tenderloin the identical method as for grilling by searing it in a skillet, then coating with the oil from the pan and wrapping in foil.
Place wrapped seared tenderloin within the preheated oven and prepare dinner for 1 hour, or till inside temperature reaches 155ºF.
Take away tenderloin from oven. Let relaxation a couple of minutes earlier than slicing. High slices with Cucumber Jalapeño Relish (recipe beneath) simply previous to serving.
FOR CUCUMBER JALAPEÑO RELISH:
INGREDIENTS:
- 2 jalapeños, diced, with seeds and membrane eliminated
- ½ small purple bell pepper, diced
- ½ small yellow bell pepper, diced
- ½ small purple onion, diced
- 2 medium-sized cucumbers, peeled and diced
- ½ cup seasoned rice wine vinegar
- 1 teaspoon habanero pepper sauce
- 1 tablespoon first chilly pressed olive oil
- 2 tablespoons freshly chopped cilantro
- ¼ teaspoon kosher or sea salt
STEPS:
In a medium mixing bowl mix all components. Let the relish combine chill for one hour earlier than serving over grilled (or roasted) tenderloin.
MORE INFO:
ROUSES MARKETS:
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Previous Shell Rd.
- Cell, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Cell, AL 36608
- 251-272-5026
- 25405 Perdido Seashore Boulevard
- Orange Seashore, AL 36561
- 251-272-5034
HOURS: 7am-10pm
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint within the Air Pressure after highschool as a F-15 jet mechanic included a month at a distant base close to Cagliari in Sardinia. After incomes a Bachelor of Arts from Trinity Faculty in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist Faculty in North Augusta, South Carolina, Nino returned to Italy, the place he lived for 13 years. When Nino moved again to the USA, he settled in Houma, Louisiana, and began educating non-public cooking courses. Impressed by his time in Italy, he then launched the Pals of Italy Culinary Institute. Nino has taught month-to-month cooking courses and achieved cooking demonstrations and occasions for Rouses Markets for over 10 years. He has a low salt, delicate, Cajun seasoning mix known as Adrenaline Seasoning, which is out there in any respect Rouses Markets in Louisiana, Mississippi and Decrease Alabama.
You’ll find extra of Nino’s recipes, Rouse Household Recipes, and a group of Southern, Cajun and Creole recipes at www.rouses.com. Choose up your free copy of the Rouses Journal at any Rouses Market on the Gulf Coast.
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