Caribbean Grilled Turkey

Course : Grilling
Serves: 6
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1 package Butterball(r) Turkey Breast Tenderloins
2 tablespoons peach preserves
4 medium green onions
4 cloves garlic
1 teaspoon bottled hot pepper sauce
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons lime juice
1 teaspoon lime peel -- shredded
1 teaspoon soy sauce

Preparation / Directions:

To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the purée. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink. To broil: Spread tenderloins with the purée and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with purée and return to broiler for about 5 minutes. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170 on meat thermometer.

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