Grilled Tarragon Turkey Tenderloins

2 T. olive oil
2 T. red-wine vinegar
1 T. Dijon mustard
1 large clove garlic, minced
1/4 C. fresh or 2 t. dried tarragon, crushed
1/2 t. salt
1/4 t. ground pepper
2 turkey tenderloins (3/4 lb. each)

Whisk all ingredients except turkey in small bowl for marinade. Pour marinade over turkey and store in refrigerator for several hours or overnight, turning occasionally. Prepare charcoal for grilling.

Grill tenderloins, turning once, until turkey is no longer pink in the center and juices run clear, about 20 minutes. Let cool slightly and cut into 1/2-inch medallions. Serve immediately.
 

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