You are here: Home » Recipes » Turkey Medallions with Cumberland Sauce Turkey Medallions with Cumberland Sauce Recipe by National Turkey Federation Yield 2 servings Savory turkey tenderloin medallions in red currant and wine sauce. The National Turkey Federation PrintEmail Ingredients Cumberland Sauce:1 teaspoon margarine1/4 cup red currant jelly1 1/2 tablespoons ruby port wine3/4 teaspoon Dijon prepared mustard2 teaspoons fresh lemon juice -- Dash cayenne pepper1/8 teaspoon salt1 teaspoon cornstarch2 teaspoons cold waterTurkey:1/2 pound turkey tenderloin1/8 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1 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.