Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Latin, Caribbean   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Tenderloins

Spicy Papaya Salsa

3 Medium papayas, seeded and diced

3 Medium nectarines, pitted and diced

3 starfruit (carambola), diced

6 green onions, thinly sliced

1/3 Cup yellow bell pepper, seeded and diced

1/3 Cup fresh cilantro, coarsely chopped

1/3 Cup fresh lime juice

1/3 Cup fresh orange juice

3 Tablespoons jalapeno pepper, seeded and diced

1 Teaspoon salt

In a medium bowl, combine papayas, nectarines, 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

3 Medium mangos, peeled, seed removed & diced

3 Medium tomatoes, seeded and diced

1-1/2 Cups red bell pepper, seeded and diced

1/2 Cup minced sweet onion

3 Tablespoons fresh mint, minced

1-1/2 Tablespoons gingerroot, peeled and freshly grated

1 Tablespoon honey

1/2 Teaspoon salt

In a medium bowl, combine mangos, tomatoes, red bell pepper, onion, mint, ginger, honey 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.

Tenderloins

6 10-Ounce TURKEY TENDERLOINS

3/4 Cup flour

3 Tablespoons cornmeal

2 Tablespoons ground cumin

1 Tablespoon salt

1/2 Teaspoon cayenne pepper

Butterfly tenderloins by cutting horizontally from the side, almost in half. Open, like a book and flatten tenderloins 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. Hold in refrigerator for service.

Service

As needed olive oil

Per order: 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.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 460   Calories from Fat 170 % Daily Value* Total Fat 18g 28% Saturated Fat 2.5g 13% Cholesterol 95mg 32% Sodium 980mg 41% Total Carbohydrate 37g 12% Dietary Fiber 6g 24% Sugars 20g   Protein 37g   Vitamin A 45% Vitamin C 210% Calcium 8% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4