Southwestern
Grilled Turkey Tenderloin
1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered
In small bowl, combine chill powder, cumin, salt and cayenne
pepper; sprinkle half of this mixture over turkey. Preheat grill
for direct heat cooking. Grill meat for 16-20 minutes, or until
no longer pink in center and meat thermometer in center reads
160°. Turn meat to stand for 10 minutes before serving. In a
medium, non stick skillet over medium high heat, saute onion and
jalapeno pepper in oil for 2-3 minutes, until onion softens. Add
beans, corn, tomatoes, remaining chill powder, cumin, salt,
cayenne pepper and cilantro. Cook for 25-30 minutes, until
mixture is heated through. When serving, squeeze a lime wedge on
each piece.
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