There is a recipe for grilled turkey tenderloin (from the previously mentioned, well loved issue of Taste of Home) that is positively glorious. But alas, it is an apple juice marinade. Weeks after contemplating this sadness, it occurred to me that pear juice would likely be a satisfactory substitute, and I tried it with much success! My marinade came out something like 1 cup pear juice (I used a juice box -- might as well use the whole thing), 1/4 cup veg oil, then vanilla and spices as called for in the recipe.
In my weekly menu planning, I recently have been planning one night of grilled meat with pasta and grilled or steamed vegetables. This dish went wonderfully with some rice rotini and green beans. I froze the turkey tenderloin after purchasing it, and it was nowhere near thawed when I was ready to use it. So instead of grilling, I put the entire pan, marinade and all, in a 300ºF oven for two hours, turning midway through and uncovering for the last 15 minutes.
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