Turkey Medallions with Cumberland Sauce
- Yield 2 servings
Savory turkey tenderloin medallions in red currant and wine sauce.
The National Turkey Federation
Ingredients
- Cumberland Sauce:
- 1 teaspoon margarine
- 1/4 cup red currant jelly
- 1 1/2 tablespoons ruby port wine
- 3/4 teaspoon Dijon prepared mustard
- 2 teaspoons fresh lemon juice
- -- Dash cayenne pepper
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- Turkey:
- 1/2 pound turkey tenderloin
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons margarine
Instructions
- To prepare the sauce, 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.
- To prepare the turkey, 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, saute medallions in olive oil and margarine. Saute 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.
