© 2023 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
6 lbs TURKEY TENDERLOIN
2/3 c flour
1/2 c unsalted butter
3 tbsp green onion, chopped
1 tbsp garlic, minced
3/4 c dry sherry
2 c heavy cream
1 c seedless red grapes, halved
1/2 c Dijon mustard
1 c pecan halves, toasted
Cut turkey into 3-ounce medallions. Pat dry and dredge in flour.
Heat butter in a sauté pan and brown turkey. Continue to sauté until cooked through.
Remove medallions and keep warm for service.
In the same sauté pan, cook green onion and garlic until soft. Deglaze the pan with sherry. Add heavy cream, grapes and mustard. Reduce until thickened. Stir in pecans.
Serve two 3-ounce medallions per portion. Place medallions on warmed dinner plate and spoon sauce atop turkey.
Total Calories 430
Calories from Fat 210
Total Fat 23 g
% Daily Total Fat 35
Saturated Fat 11 g
% Daily Saturated Fat 55
Cholesterol 165 g
% Daily Cholesterol 55
Sodium 270 mg
% Daily Sodium 11
Total Carbohydrates 9 g
% Daily Total Carbohydrates 3
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 2 g
Protein 43 g
% Daily Protein 15
% Daily Vitamin C 4
% Daily Calcium 6
% Daily Iron 15