Yield: 16 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Indian   Meal Type: Main Course, Entrée   Product Type: Turkey Tenderloins

Curried Blueberry Sauce

1/2 Cup sweet butter

2 Quarts blueberries, washed and drained

1 Tablespoon salt

2 Tablespoons curry powder

1/2 Cup water

1 Cup heavy cream

In a large sauce pot, melt butter. Add berries, salt and curry powder. Cook until berries are tender, about 8-10 minutes. Add water and heavy cream, reduce another 8-10 minutes. Process in a food processor and strain. Cool and refrigerate for service.

Turkey Tenderloin

1/4 Cup fresh garlic, minced

1/4 Cup ground ginger

1/4 Cup curry powder

6 Pounds TURKEY TENDERLOIN, trimmed

Combine garlic, ginger and curry in a mixing bowl. Rub the mixture over the turkey tenderloins.

For service

3/4 Cup olive oil

Heat olive oil in a saute pan. Add tenderloin to hot oil, searing and browning both sides. Transfer to a roasting pan and place in a preheated 425 degree oven for about 15 minutes, turning twice. Cook until the internal temperature is 170 degrees. Remove from oven and let set for 5 minutes. Heat blueberry sauce, spoon onto the serving plate. Slice turkey on an angle into about 5-6 slices. Place over sauce. Serve with couscous or rice.

Recipe Source: Recipe provided by Executive Chef/Owner Paul S. Wilson, CEC, FMP of The Brass Pineapple in Winchendon, MA. Chef: Paul Wilson Chef Paul Wilson has been the executive chef and co-owner of The Brass Pineapple in Winchendon, MA, for the past ten years. His most recent success is a recipe published in the Taste of Times Cookbook. Paul has won several awards for his culinary talents over the years including an award for the Best New England Seafood Chowder in 1990. He was also recently elected President of the MA Culinary Association. Restaurant: The Brass Pineapple Location: Massachusetts

Nutrition Facts Calories 440   Calories from Fat 210 % Daily Value* Total Fat 24g 37% Saturated Fat 9g 45% Cholesterol 145mg 48% Sodium 550mg 23% Total Carbohydrate 14g 5% Dietary Fiber 3g 12% Sugars 7g   Protein 42g   Vitamin A 10% Vitamin C 10% Calcium 4% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4