These moist grilled tenderloins marinate overnight in a savory teriyaki and soy sauce mixture. "I had used this recipe for years on pork tenderloin and decided to give turkey a try," says Linda Gregg of Spartanburg, South Carolina.

Ingredients

• 1/4 cup canola oil
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup reduced-sodium teriyaki sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons coarsely ground pepper
• 1-1/2 teaspoons dried parsley flakes
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon onion powder
• 2 pounds turkey breast tenderloins

Directions

1. In a 2-cup measuring cup, combine the first 11 ingredients. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.