| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Main dish |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey tenderloins, 1/2 inch |
|
|
Thick |
| 1 |
ts |
Ground cumin |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Butter |
| 1 |
lg |
Tomato, seeded & chopped |
| 1 |
sm |
Zucchini, chopped |
| 2 |
|
Green onions |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Cornstarch |
INSTRUCTIONS
Rinse turkey; pat dry. Stir together cumin and pepper. Sprinkle on both
sides of tenderloins. In a large skillet, cook tenderloins in margarine
for 8 to 10 minutes, or until no longer pink. Transfer tenderloins to
platter. Cover with foil. Stir tomato, zucchini and green onions into
drippings in skillet. In a small bowl, stir together vinegar, sugar and
cornstarch. Stir into mixture in skillet. Cook and stir 1 to 2 minutes or
until onion is tender and mixture is thickened and bubbly. Cook and stir
for 2 minutes. Spoon over tenderloins. Randy Rigg
Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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