Turkey Medallions with Cumberland Sauce

  • Yield 2 servings

Savory turkey tenderloin medallions in red currant and wine sauce.

turkey medallions with cumberland sauce
The National Turkey Federation


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
1/2 pound turkey tenderloin
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 teaspoons margarine


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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