© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
Salt
Pepper
1 Clove garlic, crushed
1 tsp olive oil
1 tsp butter
2/3 c tart apple, pared, cored and diced
1/3 c orange juice
3 tbsp jellied cranberry sauce
4 tsp orange marmalade
4 apple wedges, unpared
Lightly sprinkle one side of each medallion with salt and pepper.
In large non-stick skillet, over medium-high heat, saute turkey and garlic in oil and butter for approximately 1-1/2 minutes per side, turning each medallion over when edges have turned from pink to white. Continue cooking medallions until meat thermometer reaches 170-175 degrees F. and all centers of medallions are no longer pink. Remove medallions from skillet and keep warm.
In same skillet, over medium heat, combine apple, orange juice, cranberry sauce and marmalade. Cook until sauce is hot and apples are tender, but hold their shape. Spoon sauce over medallions.
Garnish plate with additional apple wedges.
Total Calories 206
Total Fat 4 g
% Daily Total Fat 17
Cholesterol 70 g
Sodium 92 mg
Total Carbohydrates 15 g
Protein 27 g