Poblano Roasted Turkey Tenderloins with Creamy Mexican Slaw
Yield:4-6 Servings 1x
This homemade, roasted poblano rub is simple and takes your turkey tenderloins to another level of flavor. Serve it alongside the creamy Mexican slaw dressed with spicy avocado dressings and you have a meal meant for a fiesta!
2 large poblano peppers (washed)
4 Tbsp olive oil (divided)
2 cloves garlic (smashed and peeled)
2 tablespoons fresh oregano leaves
1/2 tsp cumin
2 tsp dark brown sugar
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1½ pounds turkey tenderloins (rinsed and patted dry)
Set oven to broil. Line baking sheet with foil . Rub two poblanos with 1 tbsp olive oil.
Roast peppers for 5 to 10 minutes per side or until bubbly and skin is dark. Check every few minutes to ensure that they don’t burn.
Put peppers into a plastic bag and zip; let steam for 15 minutes. Remove from bag and gently scrape off roasted skins. Remove seeds.
Add roasted, skinned poblanos to the bowl of a food processor. Pulse with garlic and fresh oregano leaves until no large pieces remain.
Stir together 3 Tbsp olive oil, cumin, brown sugar, salt, pepper, paprika, and mustard then stir poblano puree into spice mixture. Put turkey tenderloins in a glass 8 x 8 baking dish sprayed with cooking spray. Coat tenderloins in rub; flip, and cover the other side. Let sit for at least 15 minutes for the flavors to absorb.
Bake tenderloins at 450 degrees F for 15 minutes; turn. Bake 15-20 minutes more, or until the internal temperature reaches 165 degrees F. Remove from oven, tent with foil for 5 minutes. Slice and serve with Mexican Coleslaw and rice.