Curried Tenderloin of Turkey with 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.

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

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.