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McCormick® Grill Mates® Montreal Seasoned Tenderloin with Kale Salad

  • 6 Servings
  • 10 mins Prep Time
  • 40 mins Total Time

Ingredients

Serving Size 1/6 of prepared meal
Amount Per Serving
Calories 525
Calories from fat
% Daily Value*
Total fat 36 g 46 %
Saturated fat 7 g 35 %
Trans fat 0 g
Cholesterol 60 mg 19 %
Sodium 1600 mg 74 %
Total Carbohydrates 19 g 7 %
Dietary Fiber 5 g 17 %
Sugars 10 g
Protein 36 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat outdoor grill or charcoal grill to 325°F and lightly oil the grates.
  • Step 2

    Place the turkey tenderloins on the grill and cook 10 to 12 ½ minutes, then flip.
  • Step 3

    Continue to cook until they reach a minimum internal temperature of 165ºF (approximately 10 to 12 ½ additional minutes). Use a meat thermometer to confirm internal temperature.
  • Step 4

    While turkey tenderloins are cooking, prepare the kale salad.
  • Step 5

    Heat a sauté pan or griddle over medium-high heat. Place 2 tablespoons of salad oil in the pan, then add single slices of pancetta and cook until crispy. Remove and place on a paper towel to drain.
  • Step 6

    Place the chopped kale, red grapes, pistachios and apples in a mixing bowl. Add the dressing and gently toss until thoroughly coated.
  • Step 7

    Place the mixed salad on a large platter. Remove the tenderloins from the grill and allow to rest for 5 minutes. Slice into ¼” slices and place on top of the mixed salad.
  • Step 8

    Top salad with crispy pancetta and the Parmesan crisps.
  • Step 9

    Serve immediately.

    Note: to prevent apples from browning, squeeze 1 lemon into a container and add 2 cups of water. Slice the apples and place in the liquid until needed.

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