Turkey Tenderloins & Sausages With Agave Marinade

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SF Gate


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1/3 cup Tequila

3 tablespoons agave nectar (see Note)

1 tablespoon olive oil

1/2 teaspoon sea salt or kosher salt

5 to 6 tenderloins (about 11 ounces each)

-- Freshly ground pepper to taste

2 teaspoons chile powder (ancho preferred)

-- Assortment of fresh sausages, 1 per guest

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