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.
Cajun Country -- New Iberia, Louisiana