© 2025 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 tsp margarine
1/4 c red currant jelly
1-1/2 tbsp ruby port wine
3/4 tsp Dijon prepared mustard
2 tsp fresh lemon juice
Dash cayenne pepper
1/8 tsp salt
1 tsp cornstarch
2 tsp cold water
1/2 lb TURKEY TENDERLOIN
1/8 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1-1/2 tsp margarine
In small saucepan, over medium heat, melt 1 teaspoon margarine. Stir in jelly, port, mustard, lemon juice, cayenne and 1/8 teaspoon salt. Heat until jelly is melted.
In a small bowl, combine cornstarch and water. Stir mixture into jelly mixture. Over medium-high heat, boil mixture until thickened, stirring constantly. Reduce heat and keep warm.
Cut tenderloin into 3/4-inch thick crosswise slices to make medallions. Gently pound to an even thickness. Season with salt and pepper.
In a large skillet, over medium-high heat, sauté medallions in olive oil and margarine. Sauté about 2-1/2 minutes per side, or until no longer pink in thickest part of medallions.
To serve, spoon a thin layer of sauce on center of each plate. Arrange 3 to 4 turkey medallions over sauce. Drizzle additional sauce over medallions.
Total Calories 347
Total Fat 13 g
% Daily Total Fat 33
Cholesterol 70 g
Sodium 438 mg
Total Carbohydrates 29 g
Protein 27 g