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Cut each turkey tenderloin in half horizontally to make four steaks. Place turkey steaks in a resealable plastic bag set in a shallow dish.
To prepare marinade: In a small bowl, whisk together snipped mint, lime peel, lime juice, orange juice, olive oil, honey, salt and pepper. Reserve 2 tablespoons marinade; cover and refrigerate. Pour remaining marinade over turkey in bag; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning the bag occasionally.
Drain turkey steaks, discarding marinade. For a charcoal grill, place turkey on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until 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, place cantaloupe in a medium bowl. Drizzle the 2 tablespoons reserved marinade over cantaloupe and toss to coat. Serve turkey with cantaloupe and lime wedges and garnish with mint sprigs.