© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
36 Slices TURKEY BACON, blanched
As needed freshly cracked black pepper
36 3 to 4 oz TURKEY TENDERLOIN MEDALLIONS, lbed to an even thickness
2 tbsp kosher salt
1 tbsp white pepper
2 tbsp ground coriander
1 tbsp ground cumin
1/2 c olive oil
2-1/2 qt port wine
1/3 c fresh thyme, chopped
4-1/2 lbs mushroom pasta, cooked and drained
4-1/2 lbs root vegetables, roasted
As needed fresh thyme sprigs
PREP
Lay out the bacon flat on a hotel pan and season with coarsely cracked black pepper. Turn bacon over and repeat.
Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside.
Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.
TURKEY
In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes.
Deglaze pan with a small amount of port. Remove medallions.
Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 165 degrees F or for about 10 minutes.
PORT SAUCE
While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.
PLATING and SERVICE
To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.
Top with 2 turkey medallions and 1/4 cup port sauce.
Serve with roasted root vegetables.
Garnish with fresh thyme sprigs.
Total Calories 730
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 150 g
Sodium 1430 mg
Potassium 449 mg
Total Carbohydrates 56 g
Dietary Fiber 5 g
Sugars 19 g
Protein 61 g
% Daily Vitamin C 10
% Daily Calcium 10
% Daily Iron 35