Turkey tenderloins with zucchini and red pepper drizzled with a sauce made of black current jelly, port wine and Dijon mustard.

Turkey Medallions in Cumberland

1/2 cup black currant jelly
3 tablespoons port wine
1 1/2 teaspoons Dijon mustard
2 teaspoon lemon juice
Dash cayenne pepper
3 teaspoons unsalted butter
2 teaspoons cornstarch
4 teaspoons cold water
1 pound Honeysuckle White Breast Tenderloin
Salt and pepper optional to taste
2 tablespoons olive oil
1 tablespoon margarine
2 zucchini, sliced on bias
1 medium red bell pepper, cut into julienne strips
1 cup chicken broth

1. Preheat oven to 350°F (175°C). Place tenderloins and chicken broth in shallow baking dish, cover with aluminum foil, and cook in the oven until tenderloins are cooked through (about 20 to 30 minutes).
2. Meanwhile, prepare sauce and vegetables.
3. In small saucepan, combine jelly, port wine, mustard, lemon juice, cayenne pepper, and 2 teaspoons butter and cook over medium high heat until jelly is melted.
4. In small bowl, combine cornstarch and water. Stir cornstarch into jelly mixture and cook until thickened.
5. Sauté zucchini and red peppers in remaining butter until tender-crisp.
6. When tenderloins are done, remove from the baking dish and slice into medallions. Arrange vegetables and tenderloins on serving plates and drizzle sauce over tenderloins. Serve immediately.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.