Tequila Turkey Tenderloins



2 tbsp Dijon-style mustard


1/2 c tortilla chips, crushed

Vegetable cooking spray

1/2 c chopped onion

1/2 c chopped carrot

1/2 c chopped celery

2 tsp olive oil

2 c chopped tomato

1 tsp minced garlic

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp red pepper flakes

1/4 c tequila

1 tbsp fresh lime juice

1/4 c chopped fresh cilantro



Evenly spread mustard over tenderloins and coat with tortilla chips. Place on (14 x 9 x 1 inch) baking sheet sprayed with non-stick vegetable oil. Bake at 400 degrees F for 20 to 25 minutes or until meat thermometer registers 170 degrees F and turkey is no longer pink in center.

In medium non-stick skillet, over medium-high heat, saute onion, carrot and celery in oil 4 to 6 minutes or until onion is translucent. Add tomato, garlic, oregano, thyme, salt and red pepper flakes; stir until combined.

Stir in tequila and lime juice; bring to boil. Reduce heat to medium-low, simmer uncovered 4 to 5 minutes or until heated throughout.

To serve, slice tenderloin into thin strips and top with sauce.

Nutrition Facts

282 Total Calories

6 g Total Fat

19 % Daily Total Fat

70 g Cholesterol

455 mg Sodium

15 g Total Carbohydrates

30 g Protein