We didn't even know that turkey's had "loins" but then I realized that it was the sweet spot on their very large breasts:D
They were pre-marinated with southwestern seasonings and I threw them in the grill pan on high heat for a few minutes and finished them off in the oven. They were completely moist and tender and uber delish.
Served on a bed of slightly wilted spinach and roasted asparagus and mushrooms. Sliced heirlooms tomotoes are alternated in the slices of tenderloin. Yum.