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Bacon Wrapped Turkey Tenderloins with Port Sauce

Source: National Turkey Federation
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  18 servings
36 Slices turkey bacon, blanched
As needed freshly cracked black pepper
36 3 to 4 Ounce turkey tenderloin medallions, pounded to an even thickness
1/2 Cup olive oil
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
As needed fresh thyme sprigs
Bacon Wrapped Turkey Tenderloins with Port Sauce Recipe at
Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat.

Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside.

Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes.

Deglaze pan with a small amount of port. Remove medallions.

Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.

Top with 2 turkey medallions and 1/4 cup port sauce.

Serve with roasted root vegetables.

Garnish with fresh thyme sprigs.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/29/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   18 servings
Calories: 730
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 56g
Sodium: 1430mg
% Cal. from Fat: 17%
Cholesterol: 150mg
Protein: 61g
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