Spicy Turkey Tenderloin with Black Bean & Corn Salsa

Turkey tenderloins are perfect for quick meals, as they only take minutes to cook and can be flavored in a variety of ways.

2 teas. / 10 ml Watkins Chili Powder
2 teas. / 10 ml Watkins Cumin
1 teas. / 5 ml freshly ground Watkins Sea Salt
1/4 teas. / 1.2 ml Watkins Cayenne Pepper
1 Lb./ 454 g Turkey Tenderloin
2 teas. / 10 ml Watkins Onion Liquid Spice, divided
1/4 Cup / 60 ml Fresh Lime Juice
1/2 Cup / 125 ml Chopped Onion
1/2 Cup / 125 ml Chopped Green Pepper
1 can (15 Oz. / 425 g) Black Beans, drained and rinsed
1 Can (8.75 Oz. / 245g) Whole Kernel Corn, drained
2 teas. / 10 ml Watkins Jalapeno Hot Pepper Sauce
3/4 Cup / 180 ml Chopped Tomato
Fresh Lime Juice as desired

Combine chili powder, cumin, salt and cayenne pepper in small bowl. Rub half of this mixture into turkey tenderloins. In medium nonstick skillet, brown turkey in 1 teas. 5 ml onion liquid spice over medium heat until turkey is browned (about 3 to 4 minutes per side). Add lime juice; cover and reduce heat to low. Cook 8 to 10 minutes or until meat is no longer pink in center and meat thermometer reaches 180 F / 80 C. Cut meat into thin slices and drizzle any pan drippings over top; keep warm. In another medium skillet, saute onion and green pepper in remaining 1 teas. / 5 ml onion liquid spice until onion softens. Add beans, corn, jalapeno pepper sauce, and remaining spice mixture. Cook until mixture is heated through, 5 to 10 minutes. remove from heat and stir in tomato. To serve, place turkey on serving plate and top with black bean & corn salsa. If desired, squeeze additional lime juice over all. (Makes 4 servings)

Nutritional Information:
Per Serving: Calories-360, Protein-45g, Carbohydrates-35g, Sodium-560mg, Fat-8g, Saturated Fat-1g, Cholesterol-78mg, Dietary Fiber-9g

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