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Turkey Tenderloin with Cranberry-Shallot Sauce
Turkey and cranberry sauce is delicious any time of year. To help keep this recipe fast, sear the tenderloins and get them in the oven first, then prep the shallots, thyme and cranberries and make your sauce. If you like sweeter cranberry sauce, you may want to add another tablespoon of brown sugar. Serve with: Mashed sweet potatoes, sauteed Brussels sprouts and a glass of Riesling.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 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 |
directions
Prep:
40 min
Total:
45 min
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1
Preheat to 450°F.
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2
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).
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3
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.
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4
Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.
nutritional information
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