RED-HOT BARBECUED TURKEY TENDERLOINS

1/2 cup chili sauce
1/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup honey
2 Tablespoons Worcestershire sauce
2 Tablespoons red wine vinegar
2 teaspoons ground ginger
1 to 1 1/2 teaspoons ground black pepper
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 lbs. turkey tenderloins

In small saucepan, over medium-high heat, heat chili sauce, ketchup, mustard, honey. Worcestershire sauce, vinegar, ginger, black pepper, garlic salt and cayenne pepper to boil. Reduce heat; simmer for 5 minutes. Reserve 3/4 cup of sauce for serving.

Grill turkey over medium-high heat; brush generously with remaining barbecue sauce. Cook 10 to 12 minutes or until meat thermometer registers 170F in the thickest part of the tenderloin, turning and brushing with barbecue sauce. Remove turkey from grill; let meat rest 5 minutes.

Slice and serve with reserved sauce.

Makes 4 servings
Source: National Honey Board