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2 turkey tenderloins (about 1 pound each)
Salt and freshly ground black pepper 2 teaspoons ground cumin Olive oil 2 large sweet potatoes, peeled and cubed (2-inch pieces) 2 ripe mangoes, peeled and flesh sliced from seed 1/2 cup fresh mint leaves 1/4 cup fresh lime juice 1 teaspoon Dijon mustard 1 teaspoon minced fresh ginger 1/4 cup plain yogurt Preheat oven to 400 degrees F. Season turkey tenderloins all over with salt, black pepper and cumin. In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices. Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes. Reserve remaining turkey for Thai Turkey and Rice.
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