yields 18
36 slices bacon, blanched
freshly cracked black pepper, as needed
36 3 to 4 oz. turkey tenderloin medallions, pounded to an even thickness
2 tablespoons kosher salt
1 tablespoon white pepper
2 tablespoons ground coriander
1 tablespoon ground cumin
Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.
Turkey
1/2 Cup olive oil
In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.
Port Sauce
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped
While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.
Plating and Service
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
fresh thyme sprigs, As needed
To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate. Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.
courtesy of: Executive Sous Chef Joseph Worden, The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center, Neenah, Wisconsin
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