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My review
Calypso Turkey Tenderloins
made it |
6 reviews
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The Turkey Federation
"This recipe brings the flavors of the Caribbean into your kitchen. Turkey tenderloins are served with a sauce of rum, garlic, bay leaf, turkey broth and lime juice. Garnish with lime slices, if desired."
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Ingredients
55 m servings 226 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- In food processor fitted with metal blade, turn on motor and drop garlic and bay leaf through feed tube. Process until fine, about 4 to 5 seconds (bay leaf will not be completely pulverized at this stage); scrape down sides. Add ginger, cloves and brown sugar. Process about 5 seconds; scrape down sides. Add 1 tablespoon rum and process until well blended, about 5 to 10 seconds.
- With sharp knife, cut a lengthwise pocket in each tenderloin. Spread about 2 to 3 tablespoons of brown sugar mixture in each pocket.
- In 11-inch skillet bring bouillon to a boil. Carefully place tender- loins in skillet. Return bouillon to boil, reduce heat, cover and sim- mer 25 to 30 minutes, or until tenderloins are tender and reach 160-165 degrees F on meat thermometer. Remove tenderloins to plate and keep warm.
- In 1 cup glass measure, strain meat juices from skillet. Add additional bouillon if necessary to make 1 cup. Return mixture to skillet.
- In small bowl combine cornstarch and remaining rum. Stir cornstarch mixture into meat juices. Bring to boil, stirring constantly, and cook mixture until slightly thickened. Remove from heat. Stir in lime juice.
- To serve, slice tenderloins into medallions, top with sauce.
Nutrition Facts
Per Serving: 226 calories; 3.1 g fat; 14.9 g carbohydrates; 27.4 g protein; 79 mg cholesterol; 103 mg sodium. Full nutrition
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Reviews
Read all reviews 69 Ratings
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Most helpful positive review
3/13/2002
I used chicken instead of turkey. Tonight I'm going to make it with boneless, skinless breast. The taste was FANTASTIC!
Most helpful critical review
4/13/2003
This was just okay for me. I didn't think it was all that tasty - kind of bland.
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3/13/2002
I used chicken instead of turkey. Tonight I'm going to make it with boneless, skinless breast. The taste was FANTASTIC!
1/30/2005
This recipe was quite good. The whole family enjoyed it. The tenderloins I had were far to thin to cut and insert the sugar mixture into, so I found a lazy way to prepare it. Also, having no ...
2/16/2004
This was very tasty. My one mistake was in using some frozen tenderloins rather than fresh--they end up being a bit dry. I also would have liked a bit of spice in this to help cut the sweetnes...
4/13/2003
This was just okay for me. I didn't think it was all that tasty - kind of bland.
2/26/2006
It was ok...I think the cloves kinda overpowered the taste of the turkey. It probably didn't help that I left it marinating for two days. We may try it again.
2/6/2005
This is tricky the first time a little dry, use more stock if you need to. The end result is worth it, a good one to try.