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Zesty Turkey Tenderloin With Vegetables
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- #107968
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound boneless and skinless turkey breast tenderloin
1 1/2 teaspoon cumin
3 cloves garlic, minced
2 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 cup tomatoes, chopped
1/2 cup zucchini, chopped
1/2 cup yellow squash, chopped
1/2 cup onion, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon jalapeno pepper, chopped
directions
Preheat broiler.
Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185 degrees F. Juices should run clear and the turkey should not be pink in the center.
While turkey is cooking, combine vinegar, sugar, and cornstarch in saucepan and mix until smooth. Stir in tomatoes, zucchini, squash, onions, cilantro, and jalapeno peppers.
Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken. Spoon over turkey.
added by
Piper1968
nutrition data
155 calories, 1 grams fat, 10 grams carbohydrates, 26 grams protein per serving. This recipe is low in fat.
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reviews & comments
April 19, 2016
I found the directions to be vague. I sauteed the onions, squash, zucchini first, then added the tomatoes, 1/2 of a jalapeno and garlic. Then Transferred to a bowl.I mixed the vinegar, corn starch and 1 tsp of sugar together and then added to pan to thicken. Then added the vegetables back to pan and cilantro. The turkey tenderloins were thick so I filleted them and rubbed with cummin and himalayan sea salt. Broiled. Flavors were good. I'd make this again.
June 20, 2012
Just a few procedural issues but otherwise this is a very good recipe. First, the directions omit the tomatoes (just add them with the zucchini/onions step). Second, the broiling time was far too short. Unless you have the pan position right next to the heating element I don't think 5 min per side is enough (not for a whole tenderloin anyway). It's lean turkey meat so it can get dried out easily. I recommend a longer cooking time at a farther distance from the heat source for best results. You also don't want the garlic that's rubbed on the turkey to burn or it can get bitter. The flavors were great though and I'd definitely make this again.