Cumin Turkey Tenderloins

1. 1

   On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well.

2. 2

   In large non-stick skillet over medium-high heat, saute coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170u00b0F).

3. 3

   Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.