Turkey Tenderloin with Cranberry-Shallot Sauce

Turkey Tenderloin with Cranberry-Shallot Sauce

7 Reviews
From: EatingWell Magazine, November/December 2009

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 turkey tenderloins (about 1½ pounds total)
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 4 teaspoons canola oil, divided
  • 4 shallots, peeled and quartered
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried
  • ¾ cup reduced-sodium chicken broth
  • 1½ cups fresh or frozen (not thawed) cranberries
  • ¼ cup dried cranberries
  • 2 tablespoons light brown sugar, or to taste
  • 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate


  • Active

  • Ready In

  1. Preheat to 450°F.
  2. Sprinkle turkey tenderloins with ¼ 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 , 15 to 25 minutes (depending on the sizes).
  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 ½ teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
  4. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 202 calories; 5 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 29 g protein; 6 mcg folate; 45 mg cholesterol; 9 g sugars; 7 g added sugars; 187 IU vitamin A; 5 mg vitamin C; 9 mg calcium; 2 mg iron; 428 mg sodium; 94 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 4 lean meat

Reviews 7

November 29, 2017
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By: slross0708
I made this as written and thought it was very good, with one exception. I found when serving the sauce just after it was prepared, it still had some very sour (not pleasantly tart) cranberries, even though they had all burst and broken down. I put prepared cranberry sauce on the table and saved the sauce from the recipe. The next day, the sauce had mellowed to tart rather than sour and was great (but a little late for Thanksgiving!).
August 15, 2017
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By: Stephanie McGhee
Thanksgiving is my favorite meal of all time and this recipe gave me a little taste of Thanksgiving in about 30 minutes time. The recipe gave a great idea, but i didn't have the fresh cranberries. I added a bit of sage powder, onion powder, and rosemary to the turkey tenderloins prior to pan searing them. Oven roasted for 15 minutes and they were tender and yummy! The sauce is the winner of this dish and I bet it's fabulous with fresh cranberries. I did have shallots and chicken broth and a can of cranberry - not even whole berry cranberry sauce, but i didn't find it to matter. I sauteed the shallots with thyme and then added half of a can of chicken broth. I used about 3/4 of the can of cranberry sauce and cooked it until it reduced by 1/3. I then added a splash of vinegar and some salt and let it summer for another 5 minutes. I served with fresh mashed sweet potato with butter, cinnamon, and a touch of brown sugar. My house smelled like Thanksgiving! Such a treat! I'll do this again.
January 14, 2015
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By: EatingWell User
Sauce makes the meal! The sauce is really the star of this show! I, too, didn't have fresh or frozen cranberries, so I used a can of whole cranberry sauce and changed the proportions a bit -- used 1.5 shallots, 1/3 c. of broth, and skipped the brown sugar. Don't leave out the salt or vinegar, though -- it adds a nice zip! My turkey came out a bit dry, but I won't fault the recipe -- my tenderloins had been in the freezer a long time. Served with baked sweet potatoes and sauteed green beans (with the rest of the shallot). Husband said it was beyond delicious and told me to put this on the make-again list. Pros: Quick, good flavors
March 03, 2013
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By: sunshine spirit
Yummy!! I've made a similar recipe using pork tenderloin, and this turned out just as good if not better! I seared the turkey loin in a cast iron skillet and then transferred it directly into the oven to finish baking. I baked at 425 (instead of 450) for only about 15 minutes and it was done. For the cranberry sauce, I omitted the shallots because I don't care for them, and used rosemary instead of thyme. The store didn't have fresh or frozen cranberries, so I had to settle for the canned version but it still turned out sweet and delicious (I did not add brown sugar or vinegar either.) Served with mashed cauliflower, it was wonderful!!
June 11, 2012
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By: EatingWell User
This is a great and easy recipe and awesome leftovers. But if you live in a part of the country where cranberries aren't always available buy extra when they are and freeze them. They keep forever. Pros: easy and good Cons: availability of fresh cranberries
May 20, 2010
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By: EatingWell User
This is by far one of the best recipes I have ever had!! The turkey tenderloins are so tender. This is easy,quick and heavenly. guests would think it took hours,but not the case. Vey quick to prepare. The next day I make turkey,cranberry,and jack cheese grilled sandwiches with the left overs. Almost better than the night before.
November 19, 2009
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By: EatingWell User
Super simple - very easy ! Even good cold the next day.
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