Grilled Tarragon Turkey Tenderloins

1/3 Cup olive oil
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1 Large clove garlic, minced
1/4 Cup fresh tarragon, crumbled or 2 teaspoons dried
1/2 Teaspoon salt
1/4 Teaspoon ground pepper
2 3/4-Pounds each turkey tenderloins

Whisk oil, wine vinegar, mustard, garlic, tarragon, salt and pepper in small bowl. Pour over tenderloins. Cover, refrigerate and marinate several hours or overnight, turning occasionally.

Preheat grill or broiler.

Grill or broil tenderloins, turning once, until turkey is no longer pink in the center and the internal temperature reaches 170 degrees F. Cook for a total of 20 to 25 minutes.

Let cool slightly; cut into 1/2-inch medallions. Serve immediately.