1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together.
Add turkey, turning to coat both sides.
Cover; marinate in refrigerator several hours or overnight, turning occasionally.
Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness.
Tenderloins are done when there is no pink in the center - do not over cook.
Serve in 1/4 inch thick slices in toasted buns.
Yields 4 servings.