© 2024 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
6-1/4 lbs TURKEY TENDERLOINS
1/2 c mixed peppercorns, crushed
1/2 c unsalted butter
1 c olive oil
1-1/2 c green onion, chopped
1-1/2 c TURKEY BROTH
1-1/2 c brandy
1-1/2 c chutney, chopped
Turkey Medallion Pre-Prep
Cut tenderloins into 3/4-inch medallions. Pepper both sides of all turkey medallions. Cover and refrigerate 30 minutes.
Saute
Saute each medallion in 1 teaspoon each butter and olive oil, 4 to 5 minutes per side; remove and keep warm.
Saute 1 tablespoon onions in 1 teaspoon oil. Add 1 tablespoon turkey broth and cook to reduce liquid.
Stir in 1 tablespoon brandy and cook 1 to 2 minutes.
Reduce heat and blend in 1 tablespoon chutney.
Service
For each plate presentation, nap chutney sauce over a 4-ounce portion of turkey medallions.
300 Total Calories
120 Calories from Fat
13 g Total Fat
20 % Daily Total Fat
4 g Saturated Fat
20 % Daily Saturated Fat
85 g Cholesterol
28 % Daily Cholesterol
170 mg Sodium
7 % Daily Sodium
7 g Total Carbohydrates
2 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
6 g Sugars
27 g Protein
6 % Daily Protein
8 % Daily Vitamin C
2 % Daily Calcium
8 % Daily Iron