1/4 c. low sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin (3/4 to 1-inch thick)
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8 to 10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center; do not overcook. Serve in 1/4-inch thick slices in toasted buns.

Yields 4 servings.