Pan Seared Turkey Medallions with Apple Cranberry Glaze



A new twist on turkey and cranberries!


  • 1/4 cup Mazola Corn Oil
  • 2 tablespoons frozen apple juice concentrate (thawed)
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon Spice Islands Fine Grind Black Pepper
  • 1 1/2 pounds turkey tenderloins
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups water
  • 1/4 cup marsala wine (OR dry sherry)
  • 1 tablespoon Mazola® Chicken Flavor Bouillon Powder
  • 2 teaspoons Argo Corn Starch
  • 1 tablespoon Mazola Corn Oil
  • 3 cups apple slices (sliced 1/2-inch thick)
  • 1 cup diced onion
  • 1 teaspoon Spice Islands Sage
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    1. Combine 1/4 cup oil, apple juice concentrate, vinegar, garlic, salt and pepper in a mixing bowl with the turkey tenderloins. Stir to coat and marinate for 10 minutes.
    2. Combine cranberries, water, wine, bouillon powder and corn starch in a bowl and set aside.
    3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer turkey into skillet, reserving marinade. Brown turkey on all sides, 6 to 8 minutes. Transfer turkey to a plate and set aside. Add apples, onion and sage to skillet and cook for 3 to 5 minutes or until apples and onions are browned and softened. Reduce heat to medium, stir in cranberry mixture and remaining marinade; stir well and bring to a full boil.
    4. Slice turkey tenderloins across the grain into mediallions and add to skillet; cover. Continue to stir and cook until thickened and turkey is cooked through. Remove from heat and serve immediately.
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