| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Main dish | 3 | Servings |
INGREDIENTS
| 1 | lb | Turkey tenderloins, 1/2 inch |
| Thick | ||
| 1 | t | Ground cumin |
| 1/8 | t | Pepper |
| 1 | T | Butter |
| 1 | Tomato, seeded & chopped | |
| 1 | Zucchini, chopped | |
| 2 | Green onions | |
| 2 | T | Vinegar |
| 1 | T | Sugar |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 136
Total Fat: 14.8g
Cholesterol: 108.5mg
Sodium: 174.9mg
Potassium: 668.9mg
Carbohydrates: 10g
Fiber: 1.3g
Sugar: 6.7g
Protein: 34.4g