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Cook'n with Betty Crocker 
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Greek Turkey Tenderloins |
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Serves: 6 Print this Recipe1/2 cup plain yogurt 2 tablespoons chopped fresh parsley or 2 tsp dried. 2 tablespoons chopped fresh oregano or 2 tsp dried 2 tablespoons lemon juice 1/4 teaspoon pepper 1 clove garlic, finely chopped 2 turkey breast tenderloins (each about 3/4 pound) Lemon slices, if desired Parsley sprigs, if desired Mix all ingredients except turkey, lemon slices and parsley in shallow nonmetal dish or heavy-duty resealable plastic bag. Add turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove turkey from marinade; reserve marinade. Cover and grill turkey 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning after 15 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade. Remove turkey from grill; let stand 10 minutes before cutting. To serve, cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and parsley. 1 Serving: Calories 150 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 70mg; Sodium 70mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 27g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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