EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 turkey tenderloins, (about 1 1/2 pounds total)||3/4 cup reduced-sodium chicken broth|
|3/4 teaspoon salt, divided||1 1/2 cups fresh or frozen (not thawed) cranberries|
|1/4 teaspoon freshly ground pepper||1/4 cup dried cranberries|
|4 teaspoons canola oil, divided||2 tablespoons light brown sugar, or to taste|
|4 shallots, peeled and quartered||1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate|
|2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried|
Preheat to 450F.
Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165, 15 to 25 minutes (depending on the sizes).
Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.
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