Grilled Turkey Tenderloins
Serve with your favorite salad and vegetables.

Servings: 8

• 1/4 cup vegetable oil
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup teriyaki sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons coarsely ground pepper
• 1 1/2 teaspoons dried parsley flakes
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon onion powder
• 2 pounds turkey tenderloins

Combine the first 11 ingredients in a bowl. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Cover and refrigerate remaining marinade.

Before starting the grill, coat grill rack with nonstick cooking spray.

Drain and discard marinade from turkey. Grill, covered, over medium heat for 7-9 minutes, basting with reserved marinade. Turn and grill 7-9 minutes longer or until juices run clear.

Per Serving: 257 Calories; 15g Fat (53.2% calories from fat); 3g Saturated Fat; 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 739mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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