• 4 Turkey Tenderloins butterflied & tendons removed

Alabama White Sauce

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 Tbls hot chili paste
• 1 tsp Worcestershire sauce
• ¼ tsp crushed red pepper flakes
• ¼ tsp cayenne pepper (optional)
• Kosher salt and freshly ground black pepper

1. Butterfly turkey tenderloins and remove tendon. Place on grill and be careful not to over-cook. Approximately 3-5 minutes per side.

Make Alabama White Sauce

1. Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, red pepper flakes, and cayenne (optional) in a small bowl; season with salt and pepper.
2. Sauce can be made 3 days ahead. Cover and chill.

SERVING SUGGESTION:

Drizzle, smother or smear...we won't judge. Good luck having any leftovers!