Grilled Plum-Glazed Turkey Tenderloins

 

1

cup plum jam

1/4

cup dry sherry or Progresso® chicken broth (from 32-oz carton)

2

tablespoons olive or vegetable oil

2

teaspoons chopped fresh rosemary leaves

1 1/2

teaspoons garlic salt

1/4

teaspoon pepper

1

medium onion, finely chopped (1/2 cup)

2

lb turkey breast tenderloins (about 6 tenderloins)

• 1 In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
• 2 Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
• 3 Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.