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.