Yield: 4 Ethnicity: New American   Meal Type: Main Course, Entrée   Occasion: Valentine's Day   Preparation Method: Saute   Product Type: Turkey Tenderloins

Ingredients

1 Tablespoon mixed peppercorns

1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions

1 Teaspoon butter

2 Teaspoons olive oil, divided

2 Tablespoons minced green onion

1/4 Cup TURKEY BROTH

2 Tablespoons brandy

1/4 Cup prepared chutney

Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes. In large nonstick skillet, over medium heat, sauté medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm. Add remaining 1 teaspoon oil to skillet and sauté onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney. To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 200   % Daily Value* Total Fat 4g Saturated Fat 1g Cholesterol 75mg Sodium 125mg Potassium 89mg Total Carbohydrate 8g Sugars 6g   Protein 29g   Vitamin A 2% Vitamin C 6% Calcium 4% Iron 10% *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