Jason Cooley’s Barbecued Coffee Glazed Turkey Medallions

Melt butter in a heavy pan. Add onion and garlic, sauté until vegetables are soft.

Add coffee, Worcestershire sauce, ketchup, apple cider vinegar, chili powder, salt and chili flakes. Simmer for about 45 minutes. Strain, cool, cover and hold for service.

Purchase pre-cut turkey tenderloins/fillets or cut tenderloins from a turkey breast. Separate the breast by cutting through the center of the rib cage. Gently pull and separate the tenderloin from the breast.

Marinate turkey tenderloin in the Coffee Glaze for 15 minutes.

Basting with additional Coffee Glaze, grill the turkey tenderloin 3 to 3 1/2 minutes per side: 3" to 4" from the flame to an internal temperature of 170 degrees F.

Zest and squeeze the juice from the orange. Combine wine vinegar and sugars. Cook and stir until well blended and syrupy. Stir in orange juice, zest and jalapeno. Cook for 10 minutes. Add mango and ginger. Stir in nutmeg and pepper.

Slice turkey on the diagonal. Arrange sliced turkey tenderloin on a warm entreé plate and top with the Mango Black Pepper Chutney.

Serve with broccoli florets, turned carrots and new potatoes.