2 turkey tenderloins, butterflied
1/4 cup flour
1 tablespoon cornmeal
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon olive oil
Servings: 4
1. On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well.
2. In 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 and inside is no longer pink (170ºF).
3. Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.
Notes: Cooking Tip: To butterfly tenderloin: use a sharp knife, and horizontally cut tenderloin from the side, almost in half. Open up, like a book and flatten slightly by hand
1/4 cup flour
1 tablespoon cornmeal
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon olive oil
Servings: 4
1. On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well.
2. In 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 and inside is no longer pink (170ºF).
3. Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.
Notes: Cooking Tip: To butterfly tenderloin: use a sharp knife, and horizontally cut tenderloin from the side, almost in half. Open up, like a book and flatten slightly by hand
