Fast to prepare, even quicker to grill, this dish is always a winner at my house. We love the raspberry-Dijon sauce. And you can substitute chicken breasts for the turkey if you wish.
—JOANN HANDLEY MOUNT DORA, FL
PREP: 20 MIN. GRILL: 15 MIN. MAKES: 6 SERVINGS
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
4 turkey breast tenderloins (6 ounces each)
1/8 teaspoon salt
1. In a small saucepan, combine the first five ingredients. Cook and stir for 2-3 minutes or until heated through. Set aside 1/4 cup for serving.
2. Sprinkle turkey with salt. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill turkey, covered, over medium heat or broil 4 in. from the heat for 13-18 minutes or until a meat thermometer reads 165°, turning occasionally. Baste with remaining sauce during last 5 minutes of cooking.
3. Let stand for 5 minutes before slicing. Serve with reserved sauce.