Turkey Medallions with Cumberland Sauce



1 tsp margarine

1/4 c red currant jelly

1-1/2 tbsp ruby port wine

3/4 tsp Dijon prepared mustard

2 tsp fresh lemon juice

Dash cayenne pepper

1/8 tsp salt

1 tsp cornstarch

2 tsp cold water


1/8 tsp salt

1/4 tsp pepper

1 tbsp olive oil

1-1/2 tsp margarine


Cumberland Sauce

In small saucepan, over medium heat, melt 1 teaspoon margarine. Stir in jelly, port, mustard, lemon juice, cayenne and 1/8 teaspoon salt. Heat until jelly is melted.

In a small bowl, combine cornstarch and water. Stir mixture into jelly mixture. Over medium-high heat, boil mixture until thickened, stirring constantly. Reduce heat and keep warm.


Cut tenderloin into 3/4-inch thick crosswise slices to make medallions. Gently pound to an even thickness. Season with salt and pepper.

In a large skillet, over medium-high heat, sauté medallions in olive oil and margarine. Sauté about 2-1/2 minutes per side, or until no longer pink in thickest part of medallions.

To serve, spoon a thin layer of sauce on center of each plate. Arrange 3 to 4 turkey medallions over sauce. Drizzle additional sauce over medallions.

Nutrition Facts

Total Calories 347

Total Fat 13 g

% Daily Total Fat 33

Cholesterol 70 g

Sodium 438 mg

Total Carbohydrates 29 g

Protein 27 g