Tex Mex Turkey Tenderloins
|Turkey tenderloin steak||16 Ounce (About 1/2 Inch Thick)|
|Ground cumin||1 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Tomato||1 Large, seeded and chopped|
|Chopped zucchini||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Hot cooked rice||2 Cup (32 tbs)|
Rinse turkey steaks; pat dry.
Stir together cumin and pepper; sprinkle on both sides of the turkey steaks.
In a 12x7 1/2x2 inch dish arrange the turkey with meaty portions toward the edges of the dish.
Cover with vented microwave safe plastic wrap.
Cook on 100% power (high) for 6 to 7 minutes or till turkey is tender and no longer pink, rearranging once.
Cover to keep warm.
For sauce, in a 4 cup measure stir together sugar, vinegar, and cornstarch.
Stir in tomato, zucchini, green onions, and chili peppers.
Cook, uncovered, on high for 5 to 7 minutes or till mixture is thickened and bubbly, stirring after every minute.
Cook on high 1 minute more.
Spoon over turkey.