Tex Mex Turkey Tenderloins Recipe
Ingredients
| 4 4 ounce turkey tenderloin steaks, about 1/2 inch thick | ||
| Ground cumin | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| 1 large tomato, seeded and chopped | ||
| Zucchini | 1 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Green chili peppers | 1 4 Ounce, drained | |
| Hot cooked rice | 2 Cup (16 tbs) | |
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.
Chef
