| 2
tablespoons low-sodium soy sauce
2 tablespoons
Dijon mustard
2 tablespoons
freshly squeezed lemon juice
1 teaspoon fresh
tarragon or 1/2 teaspoon dried tarragon
2 cloves garlic,
minced
1 pound turkey
tenderloins
Salt and pepper
to taste (optional)
Coat a grill
rack with nonstick cooking spray. Start up the grill and allow
it to heat for about 10
to 15 minutes. Place the rack on the grill. In a medium-size bowl,
combine
the soy sauce,
mustard, lemon juice, tarragon and garlic. Add the turkey tenderloins,
turning them several
times to coat. Place in refrigerator for 15 to 20 minutes. When
grill is
ready, place tenderloins
on the rack and grill them until cooked through, 5 to 7 minutes
on each
side, or until the juices
run clear.
Per serving:
153 calories; 3.3 g fat (0.9 g saturated fat; 19 percent
calories from fat); 2.8 g
carbohydrates; 59 mg cholesterol; 445 mg sodium; 26.9 g protein;
0.1 g
fiber.
|
