Amount	Ingredient
1/4 Teaspoon	cayenne pepper
1/3 Cup	cold water
2 Tablespoons	cornstarch
1-1/2 Tablespoons	Dijon mustard
1 Tablespoon	freshly squeezed lemon juice
10 Ounces	red currant jelly
10 Ounces	ruby port wine
To Taste	salt and white pepper
4 Pounds	TURKEY TENDERLOINS
3 Tablespoons + 1 Teaspoon	unsalted butter
3 Ounces (solid weight)	unsalted butter