Curried Tenderloin of Turkey with Curried Blueberry Sauce

By Paul Wilson


1/2 c sweet butter

2 qt blueberries, washed and drained

1 tbsp salt

2 tbsp curry powder

1/2 c water

1 c heavy cream

1/4 c fresh garlic, minced

1/4 c ground ginger

1/4 c curry powder

6 lbs TURKEY TENDERLOIN, trimmed

3/4 c olive oil


Curried Blueberry Sauce

In a large sauce pot, melt butter. Add berries, salt and curry powder. Cook until berries are tender, about 8-10 minutes.

Add water and heavy cream, reduce another 8-10 minutes. Process in a food processor and strain. Cool and refrigerate for service.

Turkey Tenderloin

Combine garlic, ginger and curry in a mixing bowl. Rub the mixture over the turkey tenderloins.

For service

Heat olive oil in a saute pan. Add tenderloin to hot oil, searing and browning both sides.

Transfer to a roasting pan and place in a preheated 425 degree oven for about 15 minutes, turning twice.

Cook until the internal temperature is 170 degrees. Remove from oven and let set for 5 minutes.

Heat blueberry sauce, spoon onto the serving plate. Slice turkey on an angle into about 5-6 slices. Place over sauce. Serve with couscous or rice.

Nutrition Facts

Total Calories 440

Calories from Fat 210

Total Fat 24 g

% Daily Total Fat 37

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 145 g

% Daily Cholesterol 48

Sodium 550 mg

% Daily Sodium 23

Total Carbohydrates 14 g

% Daily Total Carbohydrates 5

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 7 g

Protein 42 g

% Daily Protein 10

% Daily Vitamin C 10

% Daily Calcium 4

% Daily Iron 15