Dinner

Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes is for Dinner.

Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes takes 10 minutes to prepare.

Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes takes 20 minutes to cook.

Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes makes 6 servings.

The ingredients for Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes are:

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

Here is how you make Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes:

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)

The nutritional information for Rachael Ray: Grilled Turkey Tenderloin with Warm Cherry Salsa and Sauteed Sweet Potatoes is:

• 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