2 10-oz TURKEY TENDERLOINS
1/4 c flour
1 tbsp cornmeal
2 tsp ground cumin
1 tsp salt
1/8 to 1/4 tsp cayenne pepper
1 tbsp olive oil
1 Medium papaya, seeded and diced
1 Medium nectarine, pitted and diced
1 starfruit (carambola), diced
2 green onions, thinly sliced
2 tbsp yellow bell pepper, seeded and diced
2 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tbsp jalapeno pepper, seeded and minced
1/2 tsp salt
1 Medium mango, peeled, seed removed & diced
1 Medium tomato, seeded and diced
1/2 c red bell pepper, seeded and diced
3 tbsp minced onion
1 tbsp minced fresh mint
1-1/2 tsp gingerroot, peeled and freshly grated
1 tsp honey
1/4 tsp salt
Butterfly tenderloin by using a sharp knife and cut horizontally from the side, almost in half. Open, like a book and flatten tenderloin slightly by hand. With a clean paper towel, pat dry.
In a shallow dish, combine flour, cornmeal, cumin, salt and cayenne. Dip butterflied tenderloins into mixture, coating both sides well.
In a large non-stick skillet over medium-high heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown, inside is no longer pink and the internal temperature is 170 degrees F.
Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with fruit salsas.
In a medium bowl, combine papaya, nectarine, star fruit, green onions, yellow bell pepper cilantro, lime and orange juices, jalapeno and salt. Cover and allow to stand at room temperature for one hour.
In a medium bowl, combine mango, tomato, red bell pepper, onion, mint, ginger and salt. Cover and let stand at room temperature for about one hour.
NOTE: Salsas can be prepared several hours in advance and refrigerated, but should be served at room temperature