1            package  Butterball Turkey Breast Tenderloins

  2        tablespoons  peach preserves

  4                     green onions

  4                     garlic cloves

  1           teaspoon  bottled hot pepper sauce

     1/4      teaspoon  black pepper

  1           teaspoon  salt

  2        tablespoons  lime juice

  1           teaspoon  shredded lime peel

  1           teaspoon  soy sauce

To outdoor grill, lightly spray unheated grill rack with nonstick cooking

spray. Prepare grill for medium direct heat cooking. In food processor or

blender, puree preserves, green onions, garlic, hot pepper sauce, pepper,

salt, lime juice, lime peel and soy sauce. Spread tenderloins with the

purée. Place tenderloins on rack over medium hot grill. Turn frequently for

even cooking and browning. Cook tenderloins for about 20 minutes or until

meat is no longer pink.

To broil: Spread tenderloins with the purée and place on broiler pan sprayed

with nonstick cooking spray. Broil 6 minutes. Turn over; brush with purée

and return to broiler for about 5 minutes. Brush again with purée and broil

for another 4 to 5 minutes until tenderloin reaches 170º on meat

thermometer.

Makes 4 to 6 servings.

Per Serving (excluding unknown items): 169 Calories; 1g Fat (4.9% calories

from fat); 32g Protein; 6g Carbohydrate; trace Dietary Fiber; 81mg

Cholesterol; 501mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2

Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.