Marinated turkey tenderloins

8 To 16 svgs

Ingredients

Quantity Ingredient
¼ cup Soy sauce
¼ cup Vegetable oil
¼ cup White wine
2 tablespoons Lemon juice
⅛ teaspoon Black pepper
1 small Clove garlic, crushed
1 tablespoon Grated onion
18 teaspoons Ground ginger
2 pounds To 4 lb. turkey tenderlois, split (also labeled scallopine)

Directions

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.

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