Tex Mex Turkey Tenderloins Recipe
Ingredients
4 4 ounce turkey tenderloin steaks, about 1/2 inch thick
1 teaspoon ground cumin
1/8 teaspoon pepper
1 tablespoon sugar
2 tablespoons vinegar
1 1/2 teaspoons cornstarch
1 large tomato, seeded and chopped
1 cup chopped zucchini
1/4 cup sliced green onions
1 4 ounce can diced green chili peppers, drained
2 cups hot cooked rice
Directions
Rinse turkey steaks; pat dry.
Stir together cumin and pepper; sprinkle on both sides of the turkey steaks.
In a 12x7 1/2x2 inch dish arrange the turkey with meaty portions toward the edges of the dish.
Cover with vented microwave safe plastic wrap.
Cook on 100% power (high) for 6 to 7 minutes or till turkey is tender and no longer pink, rearranging once.
Cover to keep warm.
For sauce, in a 4 cup measure stir together sugar, vinegar, and cornstarch.
Stir in tomato, zucchini, green onions, and chili peppers.
Cook, uncovered, on high for 5 to 7 minutes or till mixture is thickened and bubbly, stirring after every minute.
Cook on high 1 minute more.
Spoon over turkey.
Stir together cumin and pepper; sprinkle on both sides of the turkey steaks.
In a 12x7 1/2x2 inch dish arrange the turkey with meaty portions toward the edges of the dish.
Cover with vented microwave safe plastic wrap.
Cook on 100% power (high) for 6 to 7 minutes or till turkey is tender and no longer pink, rearranging once.
Cover to keep warm.
For sauce, in a 4 cup measure stir together sugar, vinegar, and cornstarch.
Stir in tomato, zucchini, green onions, and chili peppers.
Cook, uncovered, on high for 5 to 7 minutes or till mixture is thickened and bubbly, stirring after every minute.
Cook on high 1 minute more.
Spoon over turkey.
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