Moroccan Turkey with Cucumber-Yogurt Sauce

Yogurt Sauce:
1/2 Cup / 125 mL Shredded Cucumber
1 Cup / 250 mL Nonfat Plain Yogurt
1/2 teas. / 2.5 mL Watkins Lime Extract
3/4 teas. / 4 mL Watkins Cumin
Dash Watkins Cayenne Pepper
Freshly Ground Watkins Sea Salt, to taste

Squeeze out excess moisture from cucumber; add to yogurt along with remaining sauce ingredients. Mix lightly and chill.

1 1/2 lbs. / 681 g Turkey Tenderloin
1/3 Cup / 80 mL Water
1 ½ teas. / 7.5 mL Watkins Lime Extract
1 teas. / 5 mL Watkins Garlic Granules
1/2 teas. / 2.5 mL Watkins Curry Powder
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1/4 teas. / 1.2 mL Watkins Cumin
1/8 teas. / 0.6 mL Watkins Cayenne Pepper

Cut tenderloin into 1/2 inch/1 cm medallions. Place in large glass bowl. Add remaining ingredients and mix lightly; let marinate at least 30 minutes. Remove from marinade, reserving marinade, and place in nonstick skillet which has been coated with Watkins cooking spray. Over medium-high heat, brown tenderloin on both sides. Add marinade and cook 5 to 8 minutes longer or until no longer pink. Serve with yogurt sauce. If desired, this can be served along with pita bread. Makes 6 servings.

Nutritional Information Per Serving:
Calories 240, Protein 36g, Carbohydrates 4g, sodium 280mg, Fat 4g, Saturated Fat 1g, Cholesterol 79 mg, Dietary Fiber 0g

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