Apricot-Dijon Glazed Turkey Tenderloins

This glaze, using the pantry staples of apricot preserves and Dijon mustard, is a delicious way to add flavor to turkey, chicken, and pork.

3/4 cup apricot preserves

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 turkey tenderloins (about 1 1/2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

In a small saucepan whisk together the apricot preserves, vinegar, and mustard until well combined. Warm over medium heat until melted and smooth, about 3 to 5 minutes. Remove from the heat. Transfer 1/4 cup to a small bowl to glaze the turkey. Reserve the remaining sauce.

Brush the tenderloins on both sides with the olive oil and generously season with the salt and pepper.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the turkey on the grill. Close the lid and cook, brushing with the apricot mixture the last 2 minutes of cooking per side, until no longer pink in the middle, 10 to 12 minutes per side. Remove the turkey from the grill. Let rest for 5 minutes before slicing.

To serve, place the sliced meat on a plate and garnish with a generous spoonful of the reserved apricot sauce.

Serves 4.

Cooking Tip: A turkey tenderloin is a tender piece of white meat hidden under the turkey breast. Closer to the size of a large chicken breast, it is a faster cooking cut than the turkey breast.

Suggested Side: Spinach-Stuffed Portobello Mushrooms