Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 304.0
- Total Fat: 6.3 g
- Cholesterol: 37.5 mg
- Sodium: 173.6 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 4.5 g
- Protein: 24.0 g
View full nutritional breakdown of Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes calories by ingredient
Introduction
A delicious meal by Rachael Ray. Sweet and spicy, this dish will please all palates. A delicious meal by Rachael Ray. Sweet and spicy, this dish will please all palates.Number of Servings: 6
Ingredients
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2 tsp Poultry seasoning
2 tbsp Canola Oil
2 fruit (2" dia) Limes
1 large Onions, raw
0.25 cup Parsley
4 sweetpotato, 5" long Sweet potato
1 pepper Jalapeno Peppers
2 tbsp Cilantro, raw
3 tsp Splenda Brown Sugar Blend
20 oz Jennie O Turkey Breast Tenderloin
1 cup Fit & Active Chicken Stock
2 serving Dried Cherries Fit & Active (1/4 cup)
0.25 cup Cranberry Juice, Ocean Spray, Diet
Directions
Pre-heat an outdoor grill or grill pan on medium high.
Preheat a large skillet over medium high heat, and heat 1 T oil. Add sweet potatoes, and season with salt, pepper, and nutmeg. Wait about 2 minutes before stirring. Continue to cook, stirring frequently for about 10-15 minutes.
Preheat a small sauce pot over medium high heat with 1 T oil. Add onion, and jalapeno. Cook for 2 minutes. Add juice, cherries, stock, and splenda. Bring the mixture to a simmer, and reduce heat to medium low, and simmer until the liquids are reduced by half.
Butterfly the tenderloin(s), and cut into 6 pieces total. Season with salt, pepper, and poultry seasoning. Spray the grill with canola spray (if using a grill pan - if using an outdoor grill, drizzle turkey with canola oil). Grill the turkey for about 5 minutes on each side. Squeeze juice of 1 lime over the turkey just before serving.
Remove cherry salsa from heat, and stir in cilantro and lime juice.
Add the butter and parsley to the potatoes just before serving.
Serving Size: 6 servings (1 cutlet, 1/4 C salsa, and 1/2-3/4 C potatoes)
Preheat a large skillet over medium high heat, and heat 1 T oil. Add sweet potatoes, and season with salt, pepper, and nutmeg. Wait about 2 minutes before stirring. Continue to cook, stirring frequently for about 10-15 minutes.
Preheat a small sauce pot over medium high heat with 1 T oil. Add onion, and jalapeno. Cook for 2 minutes. Add juice, cherries, stock, and splenda. Bring the mixture to a simmer, and reduce heat to medium low, and simmer until the liquids are reduced by half.
Butterfly the tenderloin(s), and cut into 6 pieces total. Season with salt, pepper, and poultry seasoning. Spray the grill with canola spray (if using a grill pan - if using an outdoor grill, drizzle turkey with canola oil). Grill the turkey for about 5 minutes on each side. Squeeze juice of 1 lime over the turkey just before serving.
Remove cherry salsa from heat, and stir in cilantro and lime juice.
Add the butter and parsley to the potatoes just before serving.
Serving Size: 6 servings (1 cutlet, 1/4 C salsa, and 1/2-3/4 C potatoes)
Member Ratings For This Recipe
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