YIELD: 4 servings

4 Tyson Beef Petite Tenders
1/2 tsp. oil

Pomegranate Barbecue Sauce:
16 oz. pomegranate juice
1 1/2 tsps. lemon juice
1/4 tsp. chipotle adobo sauce *use sauce only
1/2 tsp. honey
1 tsp. cilantro, chopped
1 Tbsp. barbecue sauce

Mango Relish:
1 mango, diced
1 tomato, seeded, chopped
1/8 tsp. salt
1/4 tsp. honey
1/2 tsp. lime juice
1 tsp. shallots, small diced
1 tsp. jalapeno, seeded, diced
1 tsp. cilantro, chopped

1. FOR THE BEEF: Brush tenders with oil and saute in skillet or grill, until internal temperature reaches 140°F. Remove from heat. Keep warm above 140°F.
2. FOR THE SAUCE: Reduce pomegranate juice in skillet until it's about the consistency of maple syrup. Add next 5 ingredients to reduction and mix well. Reserve.
3. FOR THE MANGO RELISH: Combine all relish ingredients in a bowl and lightly toss together. Reserve.
4. FOR EACH SERVING: Slice one tender, fan on plate and drizzle with pomegranate sauce. Garnish with mango relish. (On the photo the beef was served with steamed asaparagus and SouthWestern spring rolls.)

Recipe and photo from Chef Gary Vorstenbosch and Mary Spicer, director of food, nutrition and conference services, Presbyterian Hospital of Plano, TX. The recipe was from the HFM Culinary Competition held in August 2005.