Turkey Tenderloin with Roasted Pepper-Citrus Salsa

Great summer grilling recipe!

If you don't find pre-cut turkey breast tenderloin steaks, ask your grocery butcher to cut them for you or just slice them horizontally in 1/2 inch steaks.

6   1/2-inch thick turkey breast tenderloin steaks (about 1 1/2 lbs)

1/3 cup olive oil

1/4 cup lemon juice

1 tsp orange zest

1/4 cup orange juice

1/4 tsp black pepper

4 cloves garlic, minced

Place turkey in a plastic zipper bag. Add other ingredients; seal bag and turn the bag a few times to coat tenderloins. Put in refrigerator for 2 to 4 hours, turning bag occasionally.

Drain marinade into small saucepan; heat to boiling on stovetop or on grill. Grill tenderloins over medium heat for 12-15 minutes or until no longer pink, turning once halfway and brushing with marinade through cooking time.  

Serve with Roasted Pepper-Citrus Salsa.

Roasted Pepper- Citrus Salsa

7 oz jar roasted red peppers (or 2 red peppers roasted, cooled and peeled)

1 orange, peeled, seeded and roughly chopped

2 green onions, sliced

2 Tbsp balsamic vinegar

1 Tbsp fresh basil, snipped (or 1 tsp dried basil)

Mix together in a small bowl. Cover and chill.