| 1 | 15-inch maple grilling plank |
| 2 | Turkey tenderloins (about 1.5 lbs) |
| | Olive oil |
| 1 tsp | Cajun/Creole seasoning |
| 1 tbsp | Olive oil |
| 1/2 c. | Chopped onion |
| 1 | Large clove garlic, minced |
| 1 c. | Plain barbecue sauce |
| 2 tbsp. | Brown sugar |
| 2 tbsp. | Dijon mustard |
| 2 tbsp. | Maple syrup |
| 2 tbsp. | Whiskey |
Soak maple grilling plank in water for at least 1 hour. Place soaked plank on grill over medium high heat; cover and heat for 3 minutes. Turn plank over; cover and heat until light smoke develops about 3 minutes. Brush tenderloins with olive oil; season with Cajun seasoning. Brush Sauce over tenderloins. Place on heated plank and reduce heat to medium; cover and gril until internal temperature is 165 degrees about 25 to 30 minutes. transfer tenderloin to plate; remove plank from grill. Cover tenderloins and let stand 10 minutes before slicing. Serve with additional barbecue sauce.
Makes 6 servings.