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© Meredith Corporation. All rights reserved. Used with permission.
Combine pepper, coriander, cumin and salt in a small bowl; sprinkle mixture evenly on both sides of turkey tenderloins. Cut each tenderloin crosswise into quarters to make 12 total pieces. Wrap each turkey piece with a slice of bacon and secure with a wooden toothpick.
Grill turkey on the rack of an uncovered charcoal grill, directly over medium coals, for 12 to 15 minutes or until turkey is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover and grill as directed.)
Meanwhile, in a medium saucepan, stir together plum slices, jelly and vinegar. Bring to a boil over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until plums are tender. Serve over turkey pieces. If desired, serve with grilled asparagus.