Bacon Wrapped Turkey Tenderloins with Port Sauce

By Joseph Worden


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




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.


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.


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.


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.


Nutrition Facts

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