Butterflied Crusted Turkey Tenderloins with Santa Fe Salsa



2 c frozen corn kernels, thawed

2 Large tomatoes, seeded and chopped

1-1/3 c sweet onion, chopped

1 c fresh cilantro, washed, dried and chopped

1/4 c olive oil

2 tbsp freshly squeezed lemon juice

1/2 tsp ground cumin

1 Large jalapeno, seeded and minced


1/2 c flour

2 tbsp cornmeal

1 tbsp ground cumin

1/4 tsp cayenne pepper

1 tsp salt

4 tbsp olive oil

2 Large avocados, pitted, peeled and chopped


Santa Fe Salsa

Combine corn, tomato, onion, cilantro, oil, lemon juice, cumin and jalapeno. Cover and hold for service up to 5 hours.


Butterfly tenderloins by cutting each tenderloin lengthwise, being careful not to cut through the opposite side. Between two sheets of plastic wrap, gently flatten the butterflied tenderloin. Pat tenderloins dry.

In a shallow container, combine flour, cornmeal, cumin, cayenne pepper and salt. Dip tenderloins into cumin mixture, coating all sides.

In a large non-stick skillet, over medium heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside reaches a temperature of 170 degrees F.


Remove tenderloins and place on sanitized cutting board. Thinly slice across the grain.

Add avocado to salsa. Serve salsa with tenderloin strips.

Nutrition Facts

Total Calories 310

Calories from Fat 140

Total Fat 15 g

% Daily Total Fat 23

Saturated Fat 2 g

% Daily Saturated Fat 10

Cholesterol 65 g

% Daily Cholesterol 22

Sodium 240 mg

% Daily Sodium 10

Total Carbohydrates 17 g

% Daily Total Carbohydrates 6

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 3 g

Protein 26 g

% Daily Protein 8

% Daily Vitamin C 20

% Daily Calcium 2

% Daily Iron 10