Recipe: Pan Seared Turkey Medallions with Apple Cranberry Glaze

PAN SEARED TURKEY MEDALLIONS
WITH APPLE CRANBERRY GLAZE

"A new twist on turkey and cranberries!"



1 to 1 1/2 pounds turkey tenderloins
FOR THE MARINADE:
1/4 cup Mazola Corn Oil
2 tablespoons frozen apple juice concentrate, thawed
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon Spice Islands Fine Grind Black Pepper

FOR THE CRANBERRY MIXTURE:
1 1/2 cups dried cranberries
1 1/2 cups water
1/4 cup Marsala wine OR dry sherry
1 tablespoon Mazola Chicken Flavor Bouillon Powder (jar)
2 teaspoons Argo Corn Starch

FOR COOKING:
1 tablespoon Mazola Corn Oil
3 cups apple slices, sliced 1/2-inch thick
1 cup diced onion
1 teaspoon Spice Islands Sage

To marinate the turkey, combine 1/4 cup oil, apple juice concentrate, vinegar, garlic, salt and pepper in a mixing bowl with the turkey tenderloins. Stir to coat and marinate for 10 minutes.

Meanwhile, prepare the cranberry mixture, combine cranberries, 1 1/2 cups water, wine, bouillon powder and corn starch in a bowl and set aside.

To cook the turkey, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer turkey into skillet, reserving marinade. Brown turkey on all sides, 6 to 8 minutes. Transfer turkey to a plate and set aside.

Add apples, onion and sage to skillet and cook for 3 to 5 minutes or until apples and onions are browned and softened. Reduce heat to medium, stir in cranberry mixture and remaining marinade; stir well and bring to a full boil.

Slice turkey tenderloins across the grain into medallions and add to skillet; cover. Continue to stir and cook until thickened and turkey is cooked through. Remove from heat and serve immediately.

SERVING SUGGESTION:
Serve with rice pilaf and green vegetables.

Makes 4-6 servings
Adapted from source: ACH Food Companies, Inc.