Turkey tenderloins, the small strips of meat along the turkey breast, are about the size of a pork tenderloin but are a more budget-friendly choice. Here, tenderloin medallions are topped with a quick and lovely sauce that marries salty bacon with sweet maple and apple.
2 slices thick-cut bacon, chopped
2 turkey tenderloins (1 1/4 lb.), cut into 1/4-inch-thick medallions
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced shallot
2/3 cup apple juice
3 tablespoons pure maple syrup
3 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives
1. Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve skillet and drippings.
2. Sprinkle turkey with salt and pepper. Increase heat to medium-high; heat drippings in skillet until hot. Cook turkey 4 to 6 minutes or until lightly browned and no longer pink, turning once. Remove turkey; cover loosely with foil.
3. Add shallot to skillet; cook and stir 1 minute. Add apple juice, stirring to scrape up any browned bits from bottom of skillet. Boil 3 to 4 minutes or until reduced by half. Whisk in syrup, lemon juice and mustard. Boil 2 minutes or until slightly thickened. Stir in bacon and chives; spoon over turkey.