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- 36 slices turkey bacon, blanched
- Freshly cracked black pepper, as needed
- 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
- Fresh thyme sprigs, as needed
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.
nutrition information per serving
730 calories; 14g total fat; 150mg cholesterol; 1430mg sodium; 56g carbohydrates; 5g fiber; 61g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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