I grilled out some Turkey tenderloins today. I didn’t want them to dry out on the grill so I looked around at some recipes and concocted this marinade from scratch getting ideas from the ones I found online.
- 2 Tbl. fresh sage chopped
- 1 Tbl. fresh rosemary chopped
- 4 cloves garlic crushed
- ½ cup lemon juice
- ½ cup white wine
- ½ cup olive oil
- salt and pepper to taste
- 6 Turley tenderloins
- (you can substitute ¼ cup Cilantro for Sage and Rosemary and Lime for Lemon for a Tex-Mex twist)
Mix all ingredients (except turkey) in a large measuring cup and pour over tenderloins in a large gallon zip-lock bag. Remove all air from bag and set in refrigerator for several hours or overnight. Grill over medium flame about 7-8 minutes on each side until done in middle, finished temp should be from 165° to 170° so to prevent over cooking, cook to just under 165° and remove from flame and cover with foil to ‘rest’ the meat for at least 10 minutes. Slice into medallions or thinly on the bias.