Turkey Tenderloin with a Kick To It
1 lb. boneless and skinless turkey breast tenderloin
1 1/2 tsp. ground cumin
3 garlic cloves, minced
2 tbsp. red wine vinegar
2 tsp. sugar
2 tsp. cornstarch
1 c. tomatoes, chopped
1/2 c. zucchini, chopped
1/2 c. yellow squash, chopped
1/2 c. onion, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. jalapeño pepper, chopped
Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185 degrees Fahrenheit (85 degrees Celsius). Juices should run clear and the turkey should not be pink in the center.
While turkey is cooking, combine vinegar, sugar , and cornstarch in saucepan and mix until smooth.
Stir in zucchini, squash, onions, cilantro, and jalapeño peppers.
Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
Spoon over turkey.