Submitted by JoAnne Levy
- 2 Tablespoons olive oil
- 2 Tablespoons red-wine vinegar
- 1 Tablespoons Dijon mustard
- 1 large clove garlic, minced
- 1/4 cup fresh or 2 teaspoons dried tarragon, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 turkey tenderloins (3/4 pound each)
Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally.
Prepare charcoal for grilling.
Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 minutes. Let cool slightly and cut into 1/2-inch medallions. Serve immediately.
Rehfwitz Recipes 