Turkey Medallions in Cumberland

Turkey tenderloins with zucchini and red pepper drizzled with a sauce made of black current jelly, port wine and Dijon mustard.

Recipe Ingredients:

1 to 1 1/4 pounds Honeysuckle White Breast Tenderloin
1 cup chicken broth
Salt and ground black pepper as needed

Sauce:
1/2 cup black currant jelly
3 tablespoons port wine
1 1/2 teaspoons Dijon mustard
2 teaspoon lemon juice
Dash cayenne pepper
1 tablespoon butter
2 teaspoons cornstarch
4 teaspoons cold water

Vegetables:
1 tablespoon butter
2 zucchini, sliced on bias
1 medium red bell pepper, cut into julienne strips

Cooking Directions:

1. Preheat oven to 350°F (175°C). Season tenderloins with salt and pepper and place in shallow baking dish, add chicken broth and cover with aluminum foil. Bake in the oven until tenderloins are cooked through, about 20 to 30 minutes.
2. Meanwhile, prepare sauce and vegetables.
3. For Sauce: In small saucepan, combine jelly, port wine, mustard, lemon juice, cayenne pepper and 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. Season to taste with salt and pepper.
4. For Vegetables: Sauté zucchini and red peppers in butter until tender-crisp. Season to taste with salt and pepper.
5. 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.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.