Mexican Turkey Tenderloin with Chunky Tomato Sauce the Editors of Publications International, Ltd.
Makes 4 servings
|1||teaspoon ground cumin|
|3/4||teaspoon garlic powder|
|1||pound turkey breast tenderloin, cut into 4 pieces|
|1||cup coarsely chopped tomatoes|
|1||cup chopped zucchini|
|1/3||cup chopped onion|
|1||tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro leaves, crushed|
|1||tablespoon chopped jalapeño pepper*|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat broiler. Combine cumin and garlic powder in small bowl; rub mixture on both sides of turkey. Place turkey on broiler pan. Broil 4 inches below heat 5 minutes. Turn and broil about 5 minutes more or until juices run clear and turkey is no longer pink in center.
- Meanwhile, combine vinegar, sugar and cornstarch in small saucepan until smooth. Stir in tomatoes, zucchini, onion, cilantro and jalapeño pepper. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Spoon over turkey.
|Calories from Fat||16 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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