Calypso Turkey Tenderloins

The Turkey Federation 0

"This recipe brings the flavors of the Caribbean into your kitchen. Turkey tenderloins are served with a sauce of rum, garlic, bay leaf, turkey broth and lime juice. Garnish with lime slices, if desired."

Ingredients 55 m {{adjustedServings}} servings 226 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In food processor fitted with metal blade, turn on motor and drop garlic and bay leaf through feed tube. Process until fine, about 4 to 5 seconds (bay leaf will not be completely pulverized at this stage); scrape down sides. Add ginger, cloves and brown sugar. Process about 5 seconds; scrape down sides. Add 1 tablespoon rum and process until well blended, about 5 to 10 seconds.
  2. With sharp knife, cut a lengthwise pocket in each tenderloin. Spread about 2 to 3 tablespoons of brown sugar mixture in each pocket.
  3. In 11-inch skillet bring bouillon to a boil. Carefully place tender- loins in skillet. Return bouillon to boil, reduce heat, cover and sim- mer 25 to 30 minutes, or until tenderloins are tender and reach 160-165 degrees F on meat thermometer. Remove tenderloins to plate and keep warm.
  4. In 1 cup glass measure, strain meat juices from skillet. Add additional bouillon if necessary to make 1 cup. Return mixture to skillet.
  5. In small bowl combine cornstarch and remaining rum. Stir cornstarch mixture into meat juices. Bring to boil, stirring constantly, and cook mixture until slightly thickened. Remove from heat. Stir in lime juice.
  6. To serve, slice tenderloins into medallions, top with sauce.
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Reviews 6

  1. 9 Ratings


I used chicken instead of turkey. Tonight I'm going to make it with boneless, skinless breast. The taste was FANTASTIC!


This recipe was quite good. The whole family enjoyed it. The tenderloins I had were far to thin to cut and insert the sugar mixture into, so I found a lazy way to prepare it. Also, having no pirates in the house, we were out of rum -- so I used white wine. I just cooked the tenderloins in the broth and strained the broth. I then brought the broth to a boil and added the cornstarch. I then blended the remaining ingredients and poured them in with the broth. I then returned sliced pieces of cooked tenderloin to the skillet and covered and cooked slowly until the sauce was nice and thick.


This was very tasty. My one mistake was in using some frozen tenderloins rather than fresh--they end up being a bit dry. I also would have liked a bit of spice in this to help cut the sweetness...I'll have to experiment with this. My husband and I really enjoyed this, however, and were taken back a bit to our honeymoon in Jamaica.