Grilled Turkey Tenderloins With Mango-Papaya Salsa

Oxmoor House
4 servings


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1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 (1/2-pound) turkey tenderloins
Cooking spray


Prepare Mango-Papaya Salsa; set aside.

Combine lime juice and next 5 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 30 minutes.

Remove turkey from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Coat grill rack with cooking spray; place turkey on rack over medium-hot coals (350° to 400°). Grill, covered, 10 minutes on each side or until turkey is done, turning and basting frequently with reserved marinade. Cut turkey diagonally across grain into thin (1/4-inch-thick) slices. Serve turkey with Mango-Papaya Salsa.

Created date

March 2010

Nutritional Information

Calories 223
Fat 8.7 g
Satfat 1.7 g
Protein 24.4 g
Carbohydrate 12.3 g
Cholesterol 55 mg
Iron 1.5 mg
Sodium 422 mg
Caloriesfromfat 35 %
Fiber 1.6 g
Calcium 36 mg