Turkey tenderloins with
zucchini and red pepper drizzled with a sauce made of black current
jelly, port wine, and Dijon mustard.
Turkey Medallions
in Cumberland
- 1/2 cup black currant
jelly
3 tablespoons port wine
1 1/2 teaspoons Dijon mustard
2 teaspoon lemon juice
Dash cayenne pepper
3 teaspoons unsalted butter
2 teaspoons cornstarch
4 teaspoons cold water
1 pound Honeysuckle White Breast Tenderloin
Salt and pepper optional to taste
2 tablespoons olive oil
1 tablespoon margarine
2 zucchini, sliced on bias
1 medium red bell pepper, cut into julienne strips
1 cup chicken broth
- Preheat oven to 350°F.
Place tenderloins and chicken broth in shallow baking dish, cover
with aluminum foil, and cook in the oven until tenderloins are
cooked through (about 20-30 minutes).
- Meanwhile, prepare sauce
and vegetables.
- In small saucepan, combine
jelly, port wine, mustard, lemon juice, cayenne pepper, and 2
teaspoons butter and cook over medium high heat until jelly is
melted.
- In small bowl, combine
cornstarch and water. Stir cornstarch into jelly mixture and
cook until thickened.
- Sauté zucchini
and red peppers in remaining butter until tender-crisp.
- When tenderloins are done,
remove from the baking dish and slice into medallions. Arrange
vegetables and tenderloins on serving plates and drizzle sauce
over tenderloins. Serve immediately.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 474
Calories from fat: 194
Total fat: 22 gm
Saturated fat: 6 gm
Cholesterol: 92 mg
Sodium: 92 mg
Carbohydrate: 33 gm
Protein: 34 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
