Turkey Medallions with Onion Cider Sauce
This quick and easy recipe is perfect for a busy weeknight supper. Cider adds a mellow sweetness to the sauce.
1 1/2 to 2 pounds turkey tenderloin
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil (divided)
2 cups chopped onion
1 clove garlic, minced
1 teaspoon dried thyme
1 cup chicken broth
3/4 cup apple cider
Slice tenderloins into 1-inch-thick medallions; flatten slightly with heel of hand. On sheet of waxed paper, combine flour, salt and pepper. Coat both sides of medallions with flour mixture, shaking off excess. Reserve remaining flour mixture.
In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions; cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to platter; cover to keep warm.
Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook stirring occasionally until onions are golden brown and caramelized, about 7 minutes. Stir in reserved flour mixture and thyme; cook for 1 minute. Whisk in broth and apple cider. Bring to a boil; cook stirring occasionally until slightly thickened, about 5 minutes. Serve sauce over medallions.
Makes 4-6 servings
Servings: Per servingCalories: