Turkey Tenderloins with Two Tropical Fruit Salsas



3 Medium papayas, seeded and diced

3 Medium nectarines, pitted and diced

3 starfruit (carambola), diced

6 green onions, thinly sliced

1/3 c yellow bell pepper, seeded and diced

1/3 c fresh cilantro, coarsely chopped

1/3 c fresh lime juice

1/3 c fresh orange juice

3 tbsp jalapeno pepper, seeded and diced

1 tsp salt

3 Medium mangos, peeled, seed removed & diced

3 Medium tomatoes, seeded and diced

1-1/2 c red bell pepper, seeded and diced

1/2 c minced sweet onion

3 tbsp fresh mint, minced

1-1/2 tbsp gingerroot, peeled and freshly grated

1 tbsp honey

1/2 tsp salt


3/4 c flour

3 tbsp cornmeal

2 tbsp ground cumin

1 tbsp salt

1/2 tsp cayenne pepper

As needed olive oil


Spicy Papaya Salsa

In a medium bowl, combine papayas, nectarines, 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.

Mango-Ginger Salsa

In a medium bowl, combine mangos, tomatoes, red bell pepper, onion, mint, ginger, honey 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.


Butterfly tenderloins by cutting horizontally from the side, almost in half. Open, like a book and flatten tenderloins 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.

Hold in refrigerator for service.


Per order: 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.

Nutrition Facts

Total Calories 460

Calories from Fat 170

Total Fat 18 g

% Daily Total Fat 28

Saturated Fat 2 g

% Daily Saturated Fat 13

Cholesterol 95 g

% Daily Cholesterol 32

Sodium 980 mg

% Daily Sodium 41

Total Carbohydrates 37 g

% Daily Total Carbohydrates 12

Dietary Fiber 6 g

% Daily Dietary Fiber 24

Sugars 20 g

Protein 37 g

% Daily Protein 45

% Daily Vitamin C 210

% Daily Calcium 8

% Daily Iron 20