Recipes posted on November 18, 2010 11:53
one Turkey Tenderloin, butterflied and tenderised two 8 oz. cream cheese
two bartlett pears 2 cups of toasted slivered almonds
Soak a trimmed turkey tenderloin in 3 cups of pasteurized apple cider overnite.
Rough chop together the pears, almonds and cream cheese, set aside.
Stuff the butterflied tenderloin with the cream cheese filling, wrap up. Grill over
hot coal until internal temp reaches 180 degrees. Allow to rest before slicing.
Combine sauce ingredients:
1 quart heavy cream, 1/2 cup riesling wine, 1 Tablsp curry powder
Bring to a boil, reduce heat, simmer until thickened slightly.
Slice turkey on an angle, place and ladle sauce over the top. Serve warm.