Barbecued Turkey Tenderloins

While the turkey broils or grills, stem asparagus spears and slice Florida Oranges for a salad. Tie the asparagus with several strips of Florida Orange Peel.

3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/3 cup light molasses
1/4 cup catsup
3 tablespoons prepared mustard
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/8 teaspoon ground cumin
4 turkey breast tenderloin steaks (about 1 pound total)

For sauce, in a small bowl stir together thawed concentrate, molasses, catsup, mustard, soy sauce, garlic powder, ground red pepper, and cumin. Set aside 1/2 cup of the sauce to brush on turkey. Rinse turkey; pat dry with paper towels.

To Grill: Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until turkey is tender and no longer pink, turning once and brushing with the reserved orange sauce during the last 5 minutes of grilling.

To Broil: Place turkey on the unheated rack of a broiler pan. Broil 4" to 5" from the heat for 8 to 10 minutes or until turkey is tender and no longer pink, turning once and brushing with the reserved orange sauce during the last 5 minutes of broiling.

To serve, heat remaining sauce until boiling and serve with turkey. Cover and chill leftover sauce for up to 2 weeks; heat to boiling before using.

Makes 4 servings
Source: Florida Department of Citrus