Bbq Coffee Glazed Turkey

BBQ Coffee Glaze
1 Ounce unsalted butter
4 Ounces yellow onion, small dice
1/4 Ounce garlic, minced
2 Ounces stiff coffee
2 Ounces Worcestershire sauce
2 Ounces ketchup
1 Ounce apple cider vinegar
1 Teaspoon chili powder
1/2 Teaspoon kosher salt
1/2 Teaspoon red chili flakes

Turkey
8 Ounces TURKEY TENDERLOIN
1 Ounce BBQ Coffee Glaze
Mango Black Pepper Chutney
1/2 orange
3 Tablespoons white wine vinegar
3 Tablespoons sugar
3 Tablespoons brown sugar
1/3 jalapeno pepper, seeded and minced
1 mango, peeled and small dice
1 Teaspoon fresh ginger, peeled and minced
1/4 Teaspoon nutmeg, freshly grated
1/2 Teaspoon black pepper, coarse grind

BBQ Coffee Glaze

1. Heat butter in a pan. Add onion and garlic, saut� until vegetables are soft.
2. Add coffee, Worcestershire sauce, ketchup, apple cider vinegar, chili powder, salt and chili flakes. Simmer for about 45 minutes. Strain, cool, cover and hold for service.


Turkey

1. Purchase pre-cut turkey tenderloins/fillets or cut tenderloins from a turkey breast. Separate the breast by cutting through the center of the rib cage. Gently pull and separate the tenderloin from the breast.
2. Marinate turkey tenderloin in the Coffee Glaze for 15 minutes.
3. Basting with additional Coffee Glaze, grill the turkey tenderloin 3 to 3 1/2 minutes per side: 3" to 4" from the flame to an internal temperature of 170 degrees F.


Mango Black Pepper Chutney

1. Zest and squeeze the juice from the orange. Combine wine vinegar and sugars. Cook and stir until well blended and syrupy. Stir in orange juice, zest and jalapeno. Cook for 10 minutes. Add mango and ginger. Stir in nutmeg and pepper.


Service and Plating

1. Slice turkey on the diagonal. Arrange sliced turkey tenderloin on a warm entre� plate and top with the Mango Black Pepper Chutney.
2. Serve with broccoli florets, turned carrots and new potatoes.

Serves 1.

Source of Recipe: Executive Chef Jason Cooley of Perry's Downtown, San Francisco, CA