This special menu for dinner, which is the best turkey tenderloin recipe with red grapes and single cream, is a real treat, and a glass of white wine makes you feel like heaven.
Table of Contents
For some time now, I have been trying to diversify our menu with turkey dishes, and this is one of them, in which I will use a lesser-known part of the turkey. It’s about the turkey medallion or turkey shoulder, a delicious tenderloin.
But let’s look at the ingredients first.
Ingredients
I used 300 g (0.66 lb) of turkey medallions ( shoulders ) for this recipe, but if you can’t find it, you can use turkey tenderloin from turkey breast.
I also chose to use three pieces of shallots (about 80 g) for a sweeter taste and the most sublime aroma.
I chose the third ingredient because I wanted the dish to have a fruity aroma, so I used 130 g of red grapes instead of peppers or other vegetables.
Preparing the Ingredients
Because the turkey shoulder pieces are a little thicker, I cut them in half to cook faster.
I seasoned these slices of meat with sea salt and ground black pepper and put them on a plate. These slices are enough for three generous servings.
I peel the shallots and slice them not very thin, and I cut the grapes only in two.
With the ingredients ready, we can start cooking.
How to Make the Best Turkey Tenderloin Recipe?
Frying the Meat
I made the dish in a deeper frying pan and heated 50 ml of extra virgin olive oil. After the oil warmed up, I first fried the turkey tenderloin.
While the meat was frying over medium heat, I sprinkled a teaspoon of dried thyme on top because I liked the aroma of fried thyme.
Depending on the strength of the fire, fry the meat for about 1-2 minutes until it gets a little golden colour, then turn them on the other side.
I fried them in the same way for 1-2 minutes on the other side, after which I took them out on a plate and put them aside.
Frying the Onions
To keep the flavours, in the same pan, I put about 20 g of butter (a tablespoon) to melt. After it has warmed up a bit, we can fry the sliced shallots.
Fry the sliced shallots for about 5 minutes on medium to low heat, stirring occasionally, until well softened but without catching colour. Now we can add the grapes.
I seasoned it with a teaspoon of salt and freshly ground pepper, left it for about three minutes for the grapes to leave their juice, and then put the fried meat back in the pan.
Simmering the Stew
I sprinkled half a tablespoon of Hungarian sweet paprika powder on top. I immediately poured half a cup of hot water, in which I dissolved a tablespoon of a vegetable mix for soups.
Because I like the taste of BBQ sauce, I added a spoonful and let it simmer for half an hour until the tenderloin slices were done.
Finishing
After half an hour, check if the meat is done, and add 100 ml of single cream, which will give a creamy texture to our dish.
Boil for another minute, and that’s the best turkey tenderloin recipe, ready to serve.
Serving the Dish
There are many ways to serve this dish, from pasta to mashed potatoes and from rice to sauteed vegetables; I chose to serve them with a vegetable stew, which was delicious.
If you have tried and liked the best turkey tenderloin recipe, you should know that on our blog, you will find a lot of turkey recipes, such as:
- World Best Turkey Soup Recipe
- The Best Turkey Meatloaf Recipe
- Oven Roasted Turkey Thighs Recipe
- Best Turkey Stew Recipe
- Stuffed Turkey Tenderloin Recipe
- Turkey Schnitzel Recipe
- Turkey Lasagna With White Sauce
- Turkey Cabbage Stew Recipe
- Dutch Oven Turkey Tenderloin Recipe
- Best Turkey Cacciatore Recipe
- Healthy Baked Turkey Cutlets With Vegetables
- Best Leftover Turkey Salad Recipe
- Simple Turkey Fried Rice Recipe
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Best Turkey Tenderloin Recipe
Equipment
Ingredients Â
- 300 g turkey medallions turkey shoulders
- 130 g red grapes
- 3 pieces shallots 80 g
- 100 ml single cream
- 1 teaspoon dried thyme
- 2 teaspoons sea salt kosher
- 2 teaspoons ground pepper freshly ground
- 20 g butter unsalted
- 50 ml olive oil extra virgin
- 2 teaspoons Hungarian sweet paprika powder
- 1 teaspoon vegetable mix for soups
- 1 tbsp BBQ sauce
InstructionsÂ
- Cut the shoulders in half in thickness, to cook faster. Season these slices of meat with sea salt and ground black pepper and put them on a plate. I peel the shallotes and sliced them not very thin, and I cut the grapes only in two.
- In a deeper frying pan, I heated 50 ml of extra virgin olive oil. After the oil warmed up, I put to fry the meat. While the meat is frying over medium heat, I sprinkled a teaspoon of dried thyme on top. Fry the meat for about 1-2 minutes, until it gets a little golden colour, then turn them on the other side. I fried them in the same way for 1-2 minutes on the other side, after which I took them out on a plate and put them aside.
- In the same pan, I put about 20 g butter to melt. After it has warmed up a bit, we can fry the sliced shallots. Fry the sliced shallots for about 5 minutes on medium to low heat, stirring occasionally. Now we can add the grapes. I seasoned it with sea salt and ground pepper, left it for about three minutes for the grapes to leave their juice, then I put the fried meat back in the pan. I sprinkled half a tablespoon of Hungarian sweet paprika powder on top and immediately poured half a cup of hot water, in which I dissolved a tablespoon of a vegetable mix for soups. Add a spoonful of BBQ sauce and let it simmer for half an hour until the tenderloin slices are done.
- After half an hour, check if the meat is done, and add 100 ml of single cream, which will give a creamy texture to our dish. Simmer for another minute and that’s it the best turkey tenderloin recipe, ready to serve.
