Turkey Tenderloin with Shallot-Cranberry Sauce
|
|
|
|
This is an easy way to serve turkey with a festive cranberry sauce that is not too sweet.
Ingredients
2 turkey tenderloins (1.5 lbs) 
3/4 tsp salt, divided
1/4 tsp fresh ground pepper
4 tsp canola oil, divided
4 small shallots, peeled and cut in large chunks
3/4 cup chicken stock
1 1/2 cup fresh or frozen cranberries
2 tbs light brown sugar
1 tbs fruit flavored vinegar (raspberry, orange, or pomogranate)
Directions
1. Preheat oven to 450 degrees
2. Sprinkle turkey with 1/4 tsp salt and pepper. Heat 2 tsp oil in large skillet over medium heat. Add turkey and brown on all sides. (about 5 minutes.) Transfer to baking sheet but retain skillet for sauce. Roast turkey in oven until it reaches 165 degrees. (15-25 minutes.)
3. While the turkey is roasting, add the remaining 2 tsp of oil to the skillet. Add shallots and cook, stirring occasionally, until browned, about 4 minutes.
4. Add thyme and cook until just fragrant. Add broth and cook, scrapping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries are broken down. (6-7 minutes.)
5. Stir in brown sugar and vinegar and remaining salt. Cook for one minute. Cover and remove from the heat.
6. Let the turkey rest on a clean cutting board for five minutes. Thinly slice, serve with the sauce.
More recipes like this one...
