Turkey Tenderloin with Cranberry-Shallot Sauce
- Active Time 40m
- Total Time 40m
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.
- 2 turkey tenderloins (about 1 1/2 pounds total)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons canola oil, divided
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 cups fresh or frozen (not thawed) cranberries
- 1/4 cup dried cranberries
- 2 tablespoons light brown sugar, or to taste
- 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate
Preheat to 450 degrees F.
Sprinkle the 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 degrees F, 15 to 25 minutes (depending on the sizes).
Meanwhile, add the remaining 2 teaspoons oil to the pan. Add the shallots and cook, stirring occasionally, until browned, 3 minutes. Add the thyme and cook until fragrant, about 10 seconds. Add the broth and cook, scraping up any browned bits, for 1 minute. Stir in the fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir the 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.
Tip: Serve with mashed sweet potatoes, sauteed Brussels sprouts and a glass of Riesling.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
202 calories; 5g total fat; 0g total saturated fat; 45mg cholesterol; 428mg sodium; 14g carbohydrates; 1g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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