Iowa's Grilled Tenderloin
- 2 Tablespoons lemon juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup dry sherry OR red wine
- 2 Tablespoons instant minced onion
- 1/4 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 pound turkey tenderloin
In a self-sealing plastic bag, plastic storage container or glass dish, combine all ingredients except the turkey.
If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. To make cutting easier, place tenderloins in freezer for 20 minutes before slicing.
Add the turkey to the bag or container. Seal the bag or cover the container.
Place in refrigerator and marinate for several hours.
Drain off the marinade and discard.
Grill over direct medium heat 6 to 8 minutes per side until meat thermometer registers 170 degrees F. and turkey is no longer pink.
If desired, serve on a hot dog or hoagie bun with your favorite sandwich toppings.
Makes 4 servings.
Turkey Tenderloins for a Crowd:
(Makes enough marinade for 20 to 30 pounds of turkey.)
For marinade, combine 1 1/2 cups lemon juice, 3 cups soy sauce, 3 cups vegetable oil, 3 cups dry sherry OR red wine, 1/4 cup instant minced onion, 2 teaspoons ground ginger, 1 teaspoon black pepper and 2 teaspoons garlic powder.