Super flavorful! A husband-pleaser!
In a medium bowl, whisk the brown sugar, mustard, vinegar, chili powder, celery salt, pepper, paprika, garlic powder, onion powder, cumin, lime zest and juice and oil. Pour half the marinade into a bag with the turkey and massage it into the meat to coat.
Refrigerate the rest of the marinade for grilling and serving.
Marinate the turkey for at least 12 hours and up to 24 hours, refrigerated.
When ready to grill, rinse off and discard the marinade, then pat the turkey dry with paper towels. Heat one side of the grill too high and the other side on low. Place the tenderloins on the hot side of the grill and grill for a few minutes to get char marks. Flip each piece over and repeat to get char marks on the other side. Place earth tenderloin onto foil, pull up the sides and pour on half the remaining marinade. Pinch the sides closed, leaving a small vent opening for steam to escape. Close the grill and try to maintain the inside temperature at 350 degrees. Cook until probe thermometer inserted into the thickest part of one tenderloin reaches 155 degrees. Check temperature at about 20 minutes. Remove once cooked and let rest for about 10 minutes loosely covered in foil. Slice into thick slices and serve with remaining marinade as a sauce.
2 turkey tenderloins (about 1 1/2 pounds)
1/2 cup brown sugar
6 T. spicy brown mustard
2 T. balsamic vinegar
2 tsp. chili powder
1 tsp. celery salt
1 tsp.. black pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
Zest of 2 limes
2 T. freshly squeezed lime juice
6 T. light oil