Jerk Turkey

Tropical fruit and jerk spice shake up juicy cuts of tenderloin.

Pro Tip: Strip the skin off the turkey after cooking for meat that's lower in calories but still flavorful.

Total Time:
Level: Easy
Serves: 4


For the Turkey
  • 2 turkey tenderloins (about 1 to 1 3/4 lb total)
  • 4 scallions, finely chopped
  • 2 tsp. grated ginger
  • 1 large garlic clove
  • 1 lime, juiced
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. jerk seasoning
  • 1/2 tsp. salt
For the Salsa
  • 1 1/2 c. diced pineapple
  • 1 1/2 c. diced mango
  • 1/2 c. cilantro leaves, chopped, plus more for garnish
  • 1/2 lime, juiced
  • 1/2 tsp. salt
  • 1 tbsp. olive oil


  1. Put turkey, scallions, ginger, garlic, lime juice, 1 Tbsp oil, jerk seasoning, and salt in medium bowl. Marinate, covered and refrigerated, for 1 hr (but you can cook it right away - just make sure to coat well).
  2. Heat oven to 400 degrees Fahrenheit. Heat remaining 1 Tbsp oil in an oven-proof skillet over medium-high heat. Add turkey, shaking off excess marinade; sear until nicely browned, about 3 min on each side. Transfer skillet to oven to finish cooking, 15 to 20 min. Discard remaining marinade.
  3. Make salsa. Mix fruits, cilantro, lime juice, salt and oil.
  4. Slice turkey into thick slices; serve with salsa. Garnish with more cilantro.

367 cal, 11 g fat (1 g saturated), 47 g protein, 22 g carb, 15 g sugar, 2 g fiber, 675 g sodium per serving.

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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