Yield: 18 Food Cost: 13% Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Product Type: Turkey Tenderloins

Prep

36 Slices TURKEY BACON, blanched

As needed freshly cracked black pepper

36 3 to 4 Ounce TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness

2 Tablespoons kosher salt

1 Tablespoon white pepper

2 Tablespoons ground coriander

1 Tablespoon ground cumin

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.

Turkey

1/2 Cup olive oil

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.

Port Sauce

2-1/2 Quarts port wine

1/3 Cup fresh thyme, chopped

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.

Plating and Service

4-1/2 Pounds mushroom pasta, cooked and drained

4-1/2 Pounds root vegetables, roasted

As needed fresh thyme sprigs

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 Source: Recipe provided by Executive Sous Chef Joseph Worden of The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center in Neenah, WI Chef: Joseph Worden Chef Joseph Worden is a Culinary Arts graduate of Fox Valley Technical College, Appleton, WI. Chef Joseph enjoys creating ice-carvings, fly-fishing and mountain biking. He was Chef d' Cuisine for Chocolate Fantasia, and an active participant in Red Cross and Neenah Menasha Emergency Society fund raisers. Chef Joseph taught baking at the Fox Valley Technical College (a college camp) and plans to publish his own cookbook. Restaurant: The Remingtons Location: Wisconsin

Nutrition Facts Calories 730   % Daily Value* Total Fat 14g Saturated Fat 2.5g Cholesterol 150mg Sodium 1430mg Potassium 449mg Total Carbohydrate 56g Dietary Fiber 5g Sugars 19g   Protein 61g   Vitamin C 10% Calcium 10% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4