When you want a turkey dinner without the large turkey and long cooking time try this recipe for sautéed turkey tenderloin/breasts with flavorful fruit salsas.
- Cook Time
- Prep Time
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
- 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.
Fruit Spicy Fruit 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
Source: National Turkey Federation