1. In a resealable plastic bag, plastic storage container or glass dish, combine all ingredients except the turkey. (If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. To make cutting easier, place tenderloins in freezer for 20 minutes before slicing.) Add the turkey to the bag or container. Seal the bag or cover the container. Marinate in refrigerator for 2 to 24 hours.
2. Drain and discard the marinade. Grill tenderloin over direct medium heat or broil for 6 to 8 minutes per side or until meat thermometer registers 170°F and turkey is no longer pink.

‍

*The tendon in the middle of the tenderloin should be removed before cooking. With a paper towel, pull on the end of the tendon while making sweeping cuts along the meat attached to the length of the tendon.

‍