Turkey Tenderloins with Raspberry-Chipotle Sauce
This is a recipe I modified for my kitchen from the book The Gourmet
Prescription by D. Chud. The original recipe uses fructose in the sauce for
which I have substituted honey, and the turkey in the original recipe is
smoked (which seems so much more tasty if you have this option). Dr. Chud
recommends the Camerons Stovetop Smoker, which I would very much like to try
but haven't got a round to it yet. The turkey in my version is pan-roasted.
1 1/2 cups fresh or frozen raspberries (thawed if frozen)
2 Tbs. honey
1 Tbs. raspbberry or black currant vinegar
1 Tbs. water
1 Tbs. minced chipolte chile in adobo sauce, seeds and membranes removed
2 tsp. adobo sauce
1 1/3 pound turkey medallions (can use breast or tenderloins)
arrowroot flour for dredging if desired
2 Tbs. coconut or other oil for cooking the turkey
salt and freshly ground black pepper
To make sauce, combine raspberries, honey, vinegar, water, chipolte and
adobo sauce in a small nonreactive saucepan. Bring to a boil, reduce the
heat, and simmer for about 5 minutes, stirring occasionally until the
raspberries break down. Pass througha fine mesh sieve into a bowl. Work the
berry mass vigorously with a wooden spoon to harvest all the pulp. Scrape
into the bowl any pulp adhering to the underside of sieve. Set aside.
Discard the residue inside the sieve. Reserve 1/2 cup of the sauce to be
served with the turkey.
Heat oil in a large, heavy-bottomed skillet. Mix arrowroot, salt and pepper
and dredge turkey medallions in the flour mixture. Place in hot pan and
saute until golden brown. Serve arranged on a platter with sauce drizzled
over the top, and more sauce on the side.
Leftovers are delicious in a baby spinach salad with some toasted walnuts.
Use the sauce as the dressing. Maybe some fresh raspberries and blackberries
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000