Zesty Turkey Tenderloin With Vegetables

I've been trying out some new recipes that I've found online. Most of the time, I don't have much luck with them but here lately, I've found some great ones. I'll try and share a few each day but will leave you with the one we had tonight that was FABULOUS! It's a great healthy recipe and easy to make. Daniel loved it and Charlie even ate it! I couldn't find a turkey tenderloin so I used pork. It took much longer in the broiler than what the recipe calls for. Also, I left out the cilantro and used apple cider vinegar instead of the red wine vinegar. It's just what I had. Enjoy!

Zesty Turkey Tenderloin With Vegetables

Prep time: 30 minutes

Ingredients:
1 lb. boneless and skinless turkey breast tenderloin
1½ tsp. ground cumin
3 garlic cloves, minced
2 tbsp. red wine vinegar
2 tsp. sugar substitute with sucralose
2 tsp. cornstarch
1 c. tomatoes, chopped
½ c. zucchini, chopped
½ c. yellow squash, chopped
½ c. onion, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. jalapeño pepper, chopped

Directions:
1.Preheat broiler.
2.Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
3.Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185° Fahrenheit (85° Celsius). Juices should run clear and the turkey should not be pink in the center.
4.While turkey is cooking, combine vinegar, sugar substitute, and cornstarch in saucepan and mix until smooth.
5.Stir in zucchini, squash, onions, cilantro, and jalapeño peppers.
6.Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
7.Spoon over turkey.

Serves: 4
Serving size: 4 oz. turkey meat and approximately ½ cup vegetables

Nutritional analysis (per serving):
212 calories
34 g protein
4 g fat
1 g sat. fat
9 g carbohydrate
2 g fiber
74 mg cholesterol
104 mg sodium
50 mg calcium
2 mg iron

Recipe is from http://www.kidshealth.org/.