| Marinade |
| 2 Pounds TURKEY TENDERLOINS |
| 1 Cup apple cider |
| 1/3 Cup apple vinegar |
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- Butterfly tenderloin and pound it to an even thickness of 1/4-inch.
- Mix apple cider and cider vinegar. Add tenderloin and cover.
- Set aside to marinate in the refrigerator.
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| Apple Stuffing |
| 2 Cups plain croutons |
| 1/2 Cup tart apples, peeled, cored and diced |
| 1/4 Cup pecan pieces, toasted |
| 1 Tablespoon fresh thyme |
| 1 Teaspoon salt |
| 1 Teaspoon freshly ground black pepper |
| 1 Teaspoon minced fresh garlic |
| 1/4 Cup apple cider |
| 1/4 Cup heavy cream |
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- Mix croutons, apples, pecans, thyme, salt, pepper, garlic, cider and heavy cream together. Allow to macerate 10 minutes then mix again.
- Spread stuffing atop tenderloin, leaving 1-inch of space along the edges.
- Tightly roll tenderloin and tie with butcher's twine.
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| Sear and Oven Finish |
| 2 Tablespoons canola oil |
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- Heat oil in roasting pan and sear tenderloin until lightly brown.
- Finish cooking tenderloin in a preheated 350 degree F oven until the internal temperature reaches 165 degrees F. Remove tenderloin from the pan and allow to rest.
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| Cider Pan Sauce |
| 1 Cup dry white wine |
| 1 Cup apple cider |
| 1 Teaspoon minced fresh garlic |
| 1 Teaspoon freshly ground black pepper |
| 1/4 Cup heavy cream |
| 1/2 Cup cold water |
| 1 Teaspoon fresh sage, chopped |
| 1 Tablespoon TURKEY OR CHICKEN BASE |
| 2 Tablespoons roux |
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- Deglaze roasting pan with wine and remaining cider; reduce by 1/2. Reduce the heat and stir in garlic, pepper, cream, water, sage and turkey base.
- Mix well, and when just below a simmer, thicken with the roux. Continue to cook until smooth and thicken.
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| Plating |
| 3 to 4 Cups garlic mashed potatoes |
| 3 Cups thyme candied carrots |
| As needed fresh thyme |
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- Serve turkey with garlic mashed potatoes and thyme candied carrots.
- Slice tenderloin into 2-ounce turkey medallions. Fan 3 to 4 medallions over potatoes. Ladle a small pool of cider sauce in front of the medallions.
- Garnish with a sprig of fresh thyme.
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