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

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in the 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.