Turkey Medallions with Cumberland Sauce

2-1/2 tsp. margarine

1/4 cup currant jelly

1-1/2 tbsp. port wine

3/4 tsp. prepared mustard

2 tsp. lemon juice

Dash cayenne pepper

Salt to taste

1 tsp. cornstarch

2 tsp. cold water

1 turkey tenderloin (1/2 pound)

Salt and pepper

1 tbsp. olive oil

In small saucepan, over medium high heat, melt 1 tsp. margarine. Stir in jelly, wine, mustard, lemon juice, cayenne pepper and salt; heat until jelly is melted. In small bowl, combine cornstarch and water. Stir into jelly mixture. Boil mixture until thickened. Reduce heat and keep warm. Cut tenderloin into 3/4 inch thick crosswise slices to make medallions. Season to taste with salt and pepper. In a large skillet, over medium high heat, saute medallions in olive oil and remaining 1-1/2 tsp. margarine about 2-1/2 minutes per side, or until no longer pink in thickest part of meat. To serve, spoon a thin layer of sauce on center of each plate. Arrange several turkey medallions over sauce. Garnish with sour cream, if desired.

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Cajun Country -- New Iberia, Louisiana