Plum-Glazed Turkey Tenderloins

 

1

cup plum jam or any fruit jam

1/4

cup dry sherry or chicken broth

2

tablespoons olive or canola oil

1

medium onion, finely chopped (1/2 cup)

2

teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

1 1/2

teaspoons garlic salt

1/4

teaspoon pepper

1 1/2

pounds turkey breast tenderloins (about 3 tenderloins)

• 1 Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the plum mixture over turkey; turn turkey to coat. Reserve remaining half of plum mixture. Cover dish or seal bag and refrigerate 30 minutes, turning once.
• 2 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• 3 Remove turkey from marinade; reserve marinade for basting. Cover and grill turkey over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 25 to 30 minutes, turning and brushing with reserved basting marinade occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut. Discard any remaining basting marinade.
• 4 Heat reserved plum mixture. Serve with sliced turkey.