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Calypso Turkey Tenderloins

Source: National Turkey Federation
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  4 servings
1 Large clove garlic, minced
1 Small bay leaf, crumbled
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/3 Cup light brown sugar
3 Tablespoons rum, divided
1 Pound turkey tenderloins
1/2 Cup turkey broth or reduced-sodium chicken bouillon
1 Tablespoon cornstarch
2 Tablespoons fresh lime juice
Lime slices for garnish
In food processor fitted with metal blade, turn on motor and drop garlic and bay leaf through feed tube. Process until fine, about 4 to 5 seconds (bay leaf will not be completely pulverized at this stage); scrape sides. Add ginger, cloves and brown sugar. Process about 5 seconds; scrape sides. Add 1 tablespoon rum and process until well blended, about 5 to 10 seconds.

With sharp knife, cut a lengthwise pocket in each tenderloin. Spread about 2 to 3 tablespoons of brown sugar mixture in each pocket.

In 11-inch skillet, bring bouillon to a boil. Carefully place tenderloins in skillet. Return bouillon to boil, reduce heat, cover and simmer 25 to 30 minutes, or until tenderloins are tender and reach 165 degrees F. on meat thermometer. Remove tenderloins to plate and keep warm.

In 1 cup glass measure, strain poultry juices from skillet. Add additional bouillon if necessary to make 1 cup. Return mixture to skillet.

In small bowl combine cornstarch and remaining rum. Stir cornstarch mixture into poultry juices. Bring to boil, stirring constantly, and cook mixture until slightly thickened. Remove from heat. Stir in lime juice.

To serve, slice tenderloins into medallions, top with sauce and garnish with lime slices.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/04/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 212
Fat. Total: 2g
Protein: 27g
Carbohydrates, Total: 21g
Sodium: 170mg
% Cal. from Fat: 8%
Cholesterol: 70mg
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