Grilled Turkey Tenderloin

1/4 c. low-sodium soy sauce 1/4 c. sherry wine or apple juice 1/8 tsp. black pepper 2 tbsp. crushed onion

1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick 1/4 c. peanut oil

2 tbsp. lemon juice 1/8 tsp. garlic salt 1/4 tsp. ground ginger

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.


1 pkg. instant chicken broth and seasoning mix

2 c. broccoli spears 1/2 tsp. marjoram 1/2 tsp. basil

1/4 tsp. onion powder Dash of nutmeg

1 tbsp. margarine

2 tsp. lemon juice

Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice. 2 servings.

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