Marinated Turkey Tenderloins Recipe

Ingredients:

1/4 cup Soy sauce
1/4 cup Vegetable oil
1/4 cup White wine
2 tbsp Lemon juice
1/8 tsp Black pepper
1 small Clove garlic, crushed
1 tbsp Grated onion
18 tsp Ground ginger
2 lb To 4 lb. turkey tenderlois,
-split (also labeled
-scallopine)

Instructions:

SOURCE: A Cook's Tour of Iowa by Susan Puckett, copyright 1988,
ISBN #0-87745-191-5 & 0-87745-289-X paper. MM format by Ursula R.
Taylor who got this from Tspn. in the June 1995 cookbook swap on
Delphi Cust 229.
These tenderlois are also served at the Iowa State Fair on hot dog
buns. Or also used as an entree for a family meal.
In a large, nonaluminum container, combine all ingredients. Cover
and marinate, refrigerated for 24 hours, turning occasionally.
Preheat grill.
Remove tenderloins from marinade; grill 3 to 4 minutes per side, or
just until turkey loses its pink color. Do not overcook. Makes 8 to
16 servings.

Servings: 8