Turkey Tenderloins with Raspberry-Chipotle Sauce

This is a recipe I modified for my kitchen from the book The Gourmet Prescription by D. Chud. The original recipe uses fructose in the sauce for which I have substituted honey, and the turkey in the original recipe is smoked (which seems so much more tasty if you have this option). Dr. Chud recommends the Camerons Stovetop Smoker, which I would very much like to try but haven't got a round to it yet. The turkey in my version is pan-roasted.

1 1/2 cups fresh or frozen raspberries (thawed if frozen)
2 Tbs. honey
1 Tbs. raspbberry or black currant vinegar
1 Tbs. water
1 Tbs. minced chipolte chile in adobo sauce, seeds and membranes removed
2 tsp. adobo sauce

1 1/3 pound turkey medallions (can use breast or tenderloins)
arrowroot flour for dredging if desired
2 Tbs. coconut or other oil for cooking the turkey

salt and freshly ground black pepper

To make sauce, combine raspberries, honey, vinegar, water, chipolte and adobo sauce in a small nonreactive saucepan. Bring to a boil, reduce the heat, and simmer for about 5 minutes, stirring occasionally until the raspberries break down. Pass througha fine mesh sieve into a bowl. Work the berry mass vigorously with a wooden spoon to harvest all the pulp. Scrape into the bowl any pulp adhering to the underside of sieve. Set aside. Discard the residue inside the sieve. Reserve 1/2 cup of the sauce to be served with the turkey.

Heat oil in a large, heavy-bottomed skillet. Mix arrowroot, salt and pepper and dredge turkey medallions in the flour mixture. Place in hot pan and saute until golden brown. Serve arranged on a platter with sauce drizzled over the top, and more sauce on the side.

Leftovers are delicious in a baby spinach salad with some toasted walnuts.
Use the sauce as the dressing.
Maybe some fresh raspberries and blackberries for garnish.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000