- 1 [1-pound / 454-g] uncooked turkey tenderloin, 3/4 to 1-inch [1.9 to 2.5-cm] thick
- 4 toasted buns [to serve]
Marinade
- 1/4 cup [60 mL] low-sodium soy sauce
- 1/4 cup [60 mL] Sherry wine or apple juice
- 1/8 teaspoon [0.5 mL] black pepper
- 2 tablespoons [30 mL] crushed onion
- 1/4 cup [60 mL] peanut oil
- 2 tablespoons [30 mL] lemon juice
- 1/8 teaspoon [0.5 mL] garlic salt
- 1/4 teaspoon [1 mL] ground ginger
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- Into a shallow glass dish, blend together all marinade ingredients [soy sauce, Sherry wine or apple juice, black pepper, crushed onion, peanut oil, lemon juice, garlic salt and ground ginger].
- Add turkey tenderloin, turning to coat both sides.
- Cover; leave to marinate refrigerated for several hours or overnight, turning occasionally.
- Preheat barbecue until hot.
- Grill tenderloin over hot charcoals for 8 to 10 minutes per side, depending on the thickness.
- Tenderloins are done when there is no pink in the center [do not overcook].
- Slice turkey tenderloin into 1/4-inch [6-mm] thick slices.
- Serve, into toasted buns.
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