Pan Roasted Turkey Tenderloins with Caramelized Brussels Sprouts, Creamy Polenta and Pomegranate-Sun-Dried Cherry Gravy

By Chef/Owner Michael Wagner


2 c olive oil

1/2 Bunch fresh basil

1/2 Bunch fresh sage

12 Cloves fresh garlic

To Taste salt and freshly ground black pepper


2 lbs Brussels sprouts, cut in half

4 tbsp butter

1 Large whole onion, sliced

To Taste salt and freshly ground black pepper

1 tsp butter

1/2 oz butter

1/2 oz flour


1/3 c dried cherries

2 tbsp sugar

To Taste salt and freshly ground white pepper

1/2 tsp fresh sage, chiffonade

1 Pint whole milk

4 oz water

1-1/2 c polenta

1 tbsp butter

To Taste salt and freshly ground white pepper

As needed olive oil

1/2 c pomegranate molasses

As needed fresh sage sprigs


Turkey Tenderloin Marinade

Place oil, herbs, garlic, salt and pepper in a blender/food processor and puree.

Cut each tenderloin in half yielding 8 portions, approximately 7 to 8 ounces each.

Place tenderloins in a non-reactive dish and pour marinade over turkey. Cover and marinate, in the refrigerator, for up to 12 hours.

Caramelized Brussels Sprouts

Blanch Brussels sprouts in salted boiling water for 6-8 minutes or until fork tender. Remove sprouts and chill in ice bath.

In a sauté pan, heat 4 tablespoons butter and add sliced onions, salt and pepper. Cook until flavors are incorporated.

Add sprouts and toss well. Caramelize vegetables and finish with 1 teaspoon butter.

Hold for service.

Sundried Cherry Gravy

Make a roux with butter and flour. Cook for 5 minutes.

Maintain hot poultry stock in a separate pot.

When the roux is brown, add 1 ladle of stock at a time, whisking well with each addition. When all stock is incorporated, reduce heat to low and cook for 10 minutes, stirring frequently.

Steep cherries in warm water with sugar. Drain and reserve juice.

Add cherries, reserved cherry juice, salt and pepper. Remove from heat and add sage.

Hold for service.

Creamy Polenta

In a heavy saucepan, bring milk and water to a low boil. Slowly add polenta in a steady stream and whisk vigorously.

When the polenta is fully incorporated, reduce heat to low. Using a wooden spoon, stir constantly until polenta is smooth and there are no lumps, about 20 minutes.

Finish with butter, salt and white pepper.

Hold warm for service.

Finishing Turkey

Remove turkey tenderloins from marinade, discard marinade. Season tenderloins with salt and pepper.

Per each order: In a hot cast iron skillet, add 1 ounce olive oil. Brown turkey on all sides.

Transfer to a preheated 350 degree F oven for 15 minutes or until internal temperature reaches 165 degrees F.

Let rest at room temperature for 10 minutes.

Plating and Service

Place polenta at the top of the plate. Arrange Brussels sprouts to the right of the polenta. Place turkey to the left of the polenta.

Ladle 2 ounces Sundried Cherry Gravy over turkey. Drizzle 1 tablespoon pomegranate molasses over turkey and gravy.

Garnish with fresh sage sprig.