1 pkg. turkey tenderloins (about l pound)
1 tbsp. Dijon mustard
3 tbsp. low-sodium Soy sauce or Tamari sauce
2 tsp. dried Rosemary leaves, crushed

Place turkey in sealable plastic bag; set aside. In a small bowl combine soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in refrigerator 1-4 hours shaking once or twice more. Preheat broiler pan. Broil 4 inches from heat, turning once, 20-22 minutes or until meat is no longer pink. Slice and serve with cranberry chutney (Recipe follows).

CRANBERRY CHUTNEY

1 cup water
1/2 cup raisins
3/4 cup granulated sugar
1/2 tsp. ground cinnamon
1 12-oz. package fresh or frozen cranberries
1/4 tsp. ground ginger
1 cup peeled chopped apple
1/4 tsp. ground Allspice
1/2 cup cider vinegar
1/8 tsp. ground cloves

In medium saucepan combine water and sugar; bring to boil over medium heat. Add cranberries, apple, vinegar, raisins and spices. Bring to boil, then simmer gently 10 minutes, stirring often. Pour into mixing bowl. Place plastic wrap directly on surface of sauce. Cool to room temperature and serve or cover and refrigerate then bring to room temperature before serving.