2 tbsp paprika
2 c apple cider
1 c apple jack bourbon
2 Sticks cinnamon
3 tbsp shallots, finely chopped
3 tbsp garlic, minced
Salt and pepper To Taste
1-1/2 lbs TURKEY TENDERLOIN, boneless and skinless
12 Slices TURKEY BACON
1 c unsalted butter, melted
Blend paprika, apple cider, apple jack bourbon, cinnamon, shallots, garlic, salt and pepper together in a shallow glass container. Reserve 1 cup marinade to use with sauce. Cover and refrigerate reserved marinade.
Cut tenderloin, across the grain, into 12 (2-ounce) medallions. Flatten slightly.
Wrap each slice of bacon around a medallion. Secure with wooden toothpick.
Place wrapped medallions in marinade, cover and refrigerate for about 4 hours.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
Remove turkey medallions from marinade and discard marinade.
Place medallions on grill rack, about 4 inches from the heat. Grill about 4 to 5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 165 degrees F.
Mix 1 cup unsalted butter with reserved 1 cup marinade.
Over medium heat, cook to reduce to desired consistency, stirring occasionally.
Add salt and pepper to taste.
Portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions.
510 Total Calories
37 g Total Fat
21 g Saturated Fat
180 g Cholesterol
480 mg Sodium
5 g Total Carbohydrates
0 g Dietary Fiber
3 g Sugars
32 g Protein
25 % Daily Protein
0 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron