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Pair with Blackstone Chardonnay


2 turkey tenderloins (about 1 pound each)
Salt and freshly ground black pepper
1 tablespoon granulated garlic
2 teaspoons ground cumin
2 teaspoons ground Ancho chili powder
Olive oil
2 ripe mangoes, peeled and flesh sliced from seed
1/2 cup fresh cilantro
1/4 cup fresh lime juice
1/4 cup plain yogurt


Pour 1/2 cup olive oil into a 12" frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes.

Preheat oven to 400°F.

Season turkey tenderloins all over with salt, black pepper, garlic, cumin and Ancho chili powder.

In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and sauté on 1 side. Flip the turkey, when ready and place the pan into the preheated oven. Roast turkey for about 15 minutes or until meat thermometer registers 170 to 180°F. Let turkey stand 10 minutes before slicing crosswise into 1/2" thick slices.

In a blender combine mangoes, avocadoes, and lime juice. Puree until blended. Add yogurt and puree until smooth.

Serve turkey with sauce spooned over top or on the side.