Turkey Tenderloin with Shallot-Cranberry Sauce

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This is an easy way to serve turkey with a festive cranberry sauce that is not too sweet.
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)
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.
To save time, brown the turkey and put it in the oven before you start prepping the ingredients for the sauce.

Serves 4

Adapted from Eating Well Magazine recipie
Meal   DinnerDish   Main Dish
Cooking Method   RoastedMain Ingredient   Turkey
Prep Time   45 minutesCooking Time   45 minutes
Features   Low-Fat

Jamie Clausen

Member since Dec 2009

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