| Turkey Tenderloins With Honey-Lemon Sauce
1 large lemon
1/3 cup of water
3 tablespoons of honey
1 tablespoon of catsup
2 teaspoons of cornstarch
1 teaspoon of instant chicken bouillon granules
4 fresh turkey breast tenderloin steaks (about 1 lb. total)
4 fresh lemon wedges (optional)
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Finely shred enough peel from the lemon to make 1 teaspoon. Cut lemon in half. Squeeze one half to obtain 2 tablespoons juice; set peel and juice aside. Rub and squeeze cut surface of remaining lemon half over turkey.
For sauce, in a small saucepan combine water, honey, catsup, cornstarch, bouillon, the 1 teaspoon lemon peel, and the 2 tablespoons lemon juice. Cook and stir over medium heat until sauce is thickened and bubbly; cook and stir 2 minutes more. Keep warm.
Grill turkey on an uncovered grill directly over medium coals for 5 minutes. Turn turkey; grill for 7 to 10 minutes more or until turkey is tender and no longer pink. Spoon sauce over turkey. Serve with lemon wedges, if desired. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey on grill over drip pan. Cover and grill for 15 to 18 minutes or until turkey is tender and no longer pink.
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