Red-Hot Barbecued Turkey Tenderloins



1/4 c chili sauce

2 tbsp catsup

2 tbsp Dijon-style mustard

1 tbsp honey

1 tbsp Worcestershire sauce

1 tbsp red wine vinegar

1 tsp ground ginger

3/4 tsp black pepper

1/4 tsp garlic salt

1/4 to 1/2 tsp cayenne pepper




In small microwave-safe container combine chili sauce, catsup, mustard, honey, Worcestershire sauce, vinegar, ginger, black pepper, garlic salt and cayenne pepper. Microwave at HIGH (100% power) 1- 2 minutes.

Butterfly tenderloins by cutting each tenderloin lengthwise, being careful not to cut through opposite side. Between two sheets of wax paper gently flatten the butterflied tenderloin using the smooth side of a meat tenderizer.

Preheat grill for direct-heat cooking. Place turkey on well oiled grill rack and brush with barbecue sauce.

Grill 5 to 6 minutes per side or until meat thermometer registers 170 degrees F. in thickest part of tenderloin, turning turkey half way through grilling time and brushing with additional barbecue sauce.

Nutrition Facts

189 Total Calories

3 g Total Fat

14 % Daily Total Fat

59 g Cholesterol

755 mg Sodium

13 g Total Carbohydrates

26 g Protein