Turkey Tenderloins

We have only a vague memory about the origins of this recipe, a conversation with a neighbor or a friend about the various ways one might prepare turkey parts. Whatever was offered in trade, we are convinced we got the better of that exchange.

One word of warning: Tenderloins, slices of turkey breast meat 6-8 inches long, maybe 1 1/2 inch thick, and weighing half a pound each, are frequently unavailable at neighborhood grocery stores. In our area only two chains regularly stock tenderloins, and one of those will have occasional stretches of two or three months during which none are to be had. So, be sure to confirm availability before committing to a menu centered around tenderloins.

1. Combine the ingredients in a Ziploc bag. Put the bag in the refrigerator, allowing the meat to marinate for at least 4 hours. (Our usual practice is to start the marinating right after breakfast.) Handle the bag a couple of times to ensure that the meat is well coated.
   
   
2. Remove the tenderloins from the marinade and grill them as you would boneless steaks, 15-18 minutes over charcoal or in a broiler. (With turkey, you don't distinguish among rare, medium, and well done. It's cooked or it's not.)

4 servings