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Turkey Tenderloin with Cranberry-Shallot Sauce

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings
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, sautéed Brussels sprouts and a glass of Riesling.
RECIPE INGREDIENTS
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
Turkey Tenderloin with Cranberry-Shallot Sauce Recipe at Cooking.com
DIRECTIONS
Preheat to 450°F.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 202
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 428mg
% Cal. from Fat: 22%
Cholesterol: 45mg
Protein: 29g
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