View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Sauteed Turkey Tenderloins with Fruit Salsas

Source: National Turkey Federation
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe


  4 servings
RECIPE INGREDIENTS
For the Tenderloins:
2 10-ounce turkey tenderloins
1/4 cup flour
1 tablespoon cornmeal
2 teaspoons ground cumin
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil

For the Spicy Papaya Salsa:
1 medium papaya, seeded and diced
1 medium nectarine, pitted and diced
1 starfruit (carambola), diced
2 green onions, thinly sliced
2 tablespoons yellow bell pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon jalapeno pepper, seeded and minced
1/2 teaspoon salt

For the Mango-Ginger Salsa:
1 medium mango, peeled, seed removed & diced
1 medium tomato, seeded and diced
1/2 cup red bell pepper, seeded and diced
3 tablespoons minced onion
1 tablespoon minced fresh mint
1-1/2 teaspoons gingerroot, peeled and freshly grated
1 teaspoon honey
1/4 teaspoon salt
Sauteed Turkey Tenderloins with Fruit Salsas Recipe at Cooking.com
DIRECTIONS
FOR THE TENDERLOINS:
Butterfly tenderloin by using a sharp knife and cut horizontally from the side, almost in half. Open, like a book and flatten tenderloin slightly by hand. With a clean paper towel, pat dry.


In a shallow dish, combine flour, cornmeal, cumin, salt and cayenne. Dip butterflied tenderloins into mixture, coating both sides well.


In a large non-stick skillet over medium-high heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown, inside is no longer pink and the internal temperature is 170 degrees F.


Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with fruit salsas.


FOR THE SPICY PAPAYA SALSA:
In a medium bowl, combine papaya, nectarine, star fruit, green onions, yellow bell pepper cilantro, lime and orange juices, jalapeno and salt. Cover and allow to stand at room temperature for one hour.


FOR THE MANGO-GINGER SALSA:
In a medium bowl, combine mango, tomato, red bell pepper, onion, mint, ginger and salt. Cover and let stand at room temperature for about one hour.


NOTE: Salsas can be prepared several hours in advance and refrigerated, but should be served at room temperature


Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.