Koch’s Turkey Tenderloins with Cucumber, Cilantro & Orange Salad

Serves 2 to 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 pkg. Koch’s Turkey Tenderloins
  • ¼ cup favorite pepper jelly
  • 1 European cucumber
  • 1 cup cilantro
  • 1/2 cup parsley
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. maple vinegar (or to taste)
  • 2 Tbsps. canola oil (or to taste)
  • Salt & Pepper to taste

Directions

    1. Season turkey w/salt.
    2. In large skillet, heat oil over medium-high heat; add turkey; cook 2-to-3 minutes.
    3. Turn over turkey; add pepper jelly; cook-2-to-3 minutes or until meat is done, jelly melted; turn off heat.
    4. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices.
    5. In large bowl, add cucumber slices, rest of ingredients except turkey; toss.
    6. Plate turkey, spoon pepper jelly sauce over meat; top w/cucumber salad.

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