SAUTEED
TURKEY TENDERLOINS WITH
FRUIT SALSAS
Yield: 4
Ethnicity:
Caribbean
Meal Type: Main Course, Entrée
Preparation Method: Saute
Product Type: Turkey
Tenderloins
Ingredients:
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
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
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
Directions:
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.
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.
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.