Pan Seared Turkey Medallions with Apple Cranberry Glaze


A new twist on turkey and cranberries!

-- Serves
SKILL LEVEL 4 to 6 servings
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
2 tablespoons frozen apple juice concentrate, thawed
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black fine grind pepper
1 to 1-1/2 pounds turkey tenderloins
Apple Cranberry Glaze
1-1/2 cups dried cranberries
1-1/2 cups water
1/4 cup Marsala wine OR dry sherry
1 tablespoon Chicken Flavoured Bouillon
2 teaspoons Fleischmann's® Corn Starch
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
3 cups apple slices, sliced 1/2-inch thick
1 cup diced onion
1 teaspoon sage

Combine 1/4 cup oil, apple juice concentrate, vinegar, garlic, salt and pepper in a mixing bowl with the turkey tenderloins.  Stir to coat and marinate for 10 minutes.

Combine cranberries, water, wine, bouillon powder and corn starch in a bowl and set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Transfer turkey into skillet, reserving marinade.  Brown turkey on all sides, 6 to 8 minutes.  Transfer turkey to a plate and set aside.  Add apples, onion and sage to skillet and cook for 3 to 5 minutes or until apples and onions are browned and softened.  Reduce heat to medium, stir in cranberry mixture and remaining marinade; stir well and bring to a full boil.

Slice turkey tenderloins across the grain into medallions and add to skillet; cover.  Continue to stir and cook until thickened and turkey is cooked through.  Remove from heat and serve immediately.

Serving Suggestion:  Serve with rice pilaf and green vegetables.

Total Time
Cook Time 20 minutes

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