Turkey Tenderloins with Black Bean and Corn Salsa

Recipes

Ingredients: Turkey Tenderloins:; 1 tbsp (15 mL) Chili Powder; 1 tbsp (15 mL) ground Cumin; 1 tbsp (15 mL) Kosher Salt; 1 tsp (5 mL) Cayenne Pepper; 4 lbs. (1.8 kg) Turkey Tenderloins; 4 tbsp (60 mL) Olive Oil; 3/4 cup (185 mL) freshly squeezed Lime Juice; Black Bean and Corn Salsa:; 1 cup (250 mL) sweet Onion, minced; 3 Large Jalapeno Peppers, seeded and minced; 1 can (19 oz./540 mL) Black Beans, rinsed and drained; 1 1/2 lbs. (0.7 kg) sweet Corn; 1 cup (250 mL) seeded and chopped fresh Tomato; 1/2 cup (125 mL) fresh Cilantro, chopped

Directions: Turkey Tenderloins: Combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey. Over medium-high heat, brown turkey in 2 tablespoons oil, rotating tenderloins so all sides are browned. Add lime juice, cover and reduce heat to low. Cook until turkey is no longer pink in center and meat thermometer, inserted in tenderloin, reaches 165F (74C). Black Bean and Corn Salsa: Over medium-high heat, sauté onion and jalapeno pepper in remaining oil until onion softens. Add beans, corn, tomatoes, remaining chili powder/cumin mixture and cilantro. Cook until mixture is heated throughout