I’ve come a long way from when I first started cooking. I used to be so afraid to deviate from a recipe because I didn’t want to mess it up. I would check and double check my measurements, and not even change the amount of salt and pepper the recipe called for. And don’t even get me started on what happened when the recipe didn’t give exact amounts of salt and pepper! I’m proud to say now that unless I’m baking something very finicky, I pretty much throw caution to the wind and tweak almost every recipe I try to fit my tastes. This recipe is by far my most successful tweak yet!
If you saw the original recipe that I based this off of, you probably would barely be able to tell that it’s the same thing. The general method is still the same, but I changed quite a few steps and ingredients to fit my tastes better. To begin with, the original recipe was supposed to have a thinner sauce with sage and pancetta, but I really think it tastes better with bacon and shallots. But really, what doesn’t taste better with the addition of a little bacon?
This is a little more time-consuming than your average weeknight meal, but it’s definitely not impossible. I actually make this quite often on weekdays – after you get the general method and steps down, it’ll probably take you about 30-40 minutes to prepare. I like to cut the turkey tenderloins crosswise into about 1 inch thick medallions so that they cook faster, and are easier to cut and eat at the end. The sauce for this is phenomenal – I love the combination of the salty bacon and chicken broth with the sweet and fruity white wine. Reducing them all together creates a really deep and savory flavor combination. The more you reduce the sauce, the saltier it gets, so I would recommend using reduced sodium chicken broth and unsalted butter, then adding a little salt at the very end if needed.
Adapted from: Cooking Light
Makes: 4 servings
1 pkg. (about 1 lb.) turkey tenderloins
2 tbsp. olive oil
8 slices bacon, sliced crosswise into medium-sized pieces
2 shallots, finely chopped
3/4 c. white wine
1/2 c. chicken broth
3 tbsp. butter, cut into small pieces
Rice, for serving (if desired)
1) If desired, cut turkey tenderloins crosswise into 1 inch thick medallions. Sprinkle with pepper only. (Remember, the sauce itself is going to be really salty, so we don’t want to add any extra salt until the very end).
2) Heat the olive oil in a large skillet over medium heat until hot. Place the tenderloin medallions in the pan and let cook without touching for about 1 minute, or until nicely golden on that side. Flip over and cook until completely cooked through, about 2-3 more minutes. Remove from the pan and set aside, covering with foil to keep warm.
3) In the same pan the turkey was cooked in and still over medium heat, add the bacon and cook, stirring constantly, until crisp, but not burned. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate. Keep 2-3 tablespoons of bacon grease in the pan; discard the rest.
4) Reheat bacon grease over medium-low heat until hot (still in the same pan that we started with) and then add shallots. Saute until softened, about 2 minutes.
5) Carefully add the wine to the pan and cook over medium-high heat, stirring occasionally, until reduced to about 1/4 cup.
6) Add the chicken broth to the pan and cook, stirring occasionally, until reduced to about 1/2 cup.
7) Take the pan off the heat and add the butter and most of the bacon (reserving a little bit for garnishing) and stir until the butter has melted and the sauce has thickened slightly. Taste the sauce and add salt and pepper to taste, if needed.
8) Place the turkey medallions on a plate and spoon the sauce over the top. Sprinkle with remaining bacon pieces. Serve with rice, if desired.