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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 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 degrees 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, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.

  • Meanwhile, stir together the remaining 1/4 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.

Tips

Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.

Nutrition Facts

210.6 calories; protein 28.6g 57% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 8.2g; fat 4g 6% DV; saturated fat 0.3g 2% DV; cholesterol 45mg 15% DV; vitamin a iu 30.1IU 1% DV; vitamin c 5.5mg 9% DV; folate 3.7mcg 1% DV; calcium 17.5mg 2% DV; iron 1.8mg 10% DV; magnesium 5mg 2% DV; potassium 125.2mg 4% DV; sodium 262.1mg 11% DV; thiaminmg 2% DV; added sugar 3g.