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.