Ingredients Edit

  • 1 cup mesquite chips
  • 2 lbs turkey tenderloins
  • pepper to taste

Directions Edit

  1. In small bowl cover mesquite chips with water and allow to sit for 2 hours.
  2. Prepare charcoal grill for direct-heat cooking.
  3. Drain water from mesquite chips and add chips to hot coals.
  4. Sprinkle tenderloins with pepper and grill 15 to 20 minutes or until tenderloins are no longer pink in center and register 170°F.
  5. On meat thermometer.
  6. Turn tenderloins over halfway through grilling time.
  7. Allow tenderloins to stand 10 minutes before serving.
  8. To serve, slice tenderloins into ½-inch medallions and arrange on serving plate.
  9. Top with choice of salsas.

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