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Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

July/August 2008

Your rating: None Average: 4.1 (15 votes)

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.


Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

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