Grilled Turkey Tenderloins

1 tablespoon canola oil

¾ cup white wine

½ cup reduced-sodium soy sauce

1 teaspoon garlic powder

1 package (20 ounces) turkey tenderloins

Combine canola oil, wine, soy sauce and garlic powder in glass bowl or plastic storage bag. Add turkey and refrigerate at least 2 hours.

Position oiled barbecue grill rack 6 inches above hot coals. Cook turkey 15-20 minutes, turning and basting often with marinade. Turkey is done when thickest part is no longer pink and an internal temperature reads 165 degrees.

While turkey cooks, bring leftover marinade to a boil; reduce heat and simmer for 10 minutes. Slice turkey and serve with brown rice; spoon heated marinade over both.

Serves three to four.

Cook's note: To broil turkey, place oven rack 4 to 5 inches under heating element and cook 9-11 minutes, turning once or twice.

Nutrition values per serving: 240 calories, 5 g fat (0 saturated), 4 g carbohydrates, 0 fiber, 37 g protein, 55 mg cholesterol, 860 mg sodium.