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Turkey Tenderloin with Whiskey-Cherry Sauce
Turkey Tenderloin with Whiskey-Cherry Sauce
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From: EatingWell Magazine, May/June 2007
Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it's luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with egg noodles.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 teaspoons extra-virgin olive oil, divided
- 1½ pounds turkey tenderloin, (see Tip)
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 cup pitted and chopped fresh or frozen cherries
- 1 cup cranberry juice, divided
- ¼ cup whiskey
- 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
- ½ teaspoon dry mustard
- 2 teaspoons cornstarch
Preparation
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Active
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Ready In
- Preheat oven to 450°F.
- Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with ¼ teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add cherries, ¾ cup cranberry juice, whiskey, thyme, mustard and the remaining ¼ teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.
- Meanwhile, stir together the remaining ¼ cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.
- Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.
- Per serving: 211 calories; 4 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 29 g protein; 4 mcg folate; 45 mg cholesterol; 8 g sugars; 3 g added sugars; 30 IU vitamin A; 6 mg vitamin C; 18 mg calcium; 2 mg iron; 262 mg sodium; 125 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 other carbohydrate, 4 lean meat
