Grilled Tarragon Mustard- Turkey

2 TBSP Lemon Juice

2 TBSP Vegetable Oil

1/4 tsp Pepper

2 Turkey Breast Tenderloins

4 1/2 tsp Cider Vinegar

2 TBSP Chicken Broth

1 tsp Dried Tarragon

1/4 Cup Butter, cubed

2 TBSP Dijon Mustard

1.  In a re-sealable plastic bag, combine lemon juice, oil & pepper; add Turkey.  Seal bag & turn to coat.  Refrigerate up to 2 hours.

2.  In a small saucepan, combine vinegar, broth & tarragon.  Bring to a boil; cook until reduced by half.  Reduce heat, add butter & mustard.  Stir until melted, set aside & keep warm.

3.  Drain & discard marinade.  Grill turkey uncovered over medium heat.  Heat for 5 minutes, then baste with mustard sauce.  Cook 10-15 minutes longer until juices run clear.  Basting frequently.