Mesquite Grilled Turkey Tenderloins
|Mesquite chips||1 Cup (16 tbs)|
|Turkey breast tenderloin||2 Pound|
|Black pepper||To Taste|
|Caribbean salsa||1 Tablespoon|
In small bowl cover mesquite chips with water; soak for 2 hours.
Preheat charcoal grill for direct-heat cooking.
Drain water from mesquite chips; add chips to hot coals.
Sprinkle tenderloins with black pepper; grill 8 to 10 minutes on each side until tenderloins are no longer pink in centers and register 170°F on meat thermometer.
Allow to stand 10 minutes before serving.