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Turkey Tenderloin with Raspberry Sauce
Turkey Tenderloin with Raspberry Sauce Meat
Mkes 4 servings

This recipe was submitted by a reader from the now closed Lake Park Grill


1 turkey breast, cut into 8 pieces
Cayenne pepper to taste
2 tablespoons margarine or oil
6 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon horseradish
1/2 teaspoon soy sauce
1 teaspoon garlic, minced
2 kiwifruit, peeled, thinly sliced
Fresh raspberries


Pound each turkey breast slice to 1-inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat margarine in heavy skillet over medium heat. Add turkey slices. Cook 3 to 4 minutes on each side. Meanwhile in a saucepan combine the raspberry preserves, vinegar, ketchup, horseradish, soy sauce and garlic. Simmer over low heat 3 minutes, stirring occasionally. Keep warm. Place cooked turkey slices on warm serving plate. Spoon sauce over them and top each turkey slice with kiwi slice. Garnish with remaining kiwi slices and fresh raspberries. Serves 4.