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Turkey Tenderloin with Cranberry-Shallot Sauce

:  November/December 2009

Your rating: None Average: 4.4 (22 votes)

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.


READER'S COMMENT:
"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,...
Turkey Tenderloin with Cranberry-Shallot Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 turkey tenderloins (about 1 1/2 pounds total)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons canola oil, divided
  • 4 shallots, peeled and quartered
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 3/4 cup reduced-sodium chicken broth
  • 1 1/2 cups fresh or frozen (not thawed) cranberries
  • 1/4 cup dried cranberries
  • 2 tablespoons light brown sugar, or to taste
  • 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate

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Preparation

  1. Preheat to 450°F.
  2. Sprinkle turkey tenderloins with 1/4 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°, 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 1/2 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.

Nutrition

202 calories; 5 g fat ( 0 g sat , 2 g mono ); 45 mg cholesterol; 14 g carbohydrates; 29 g protein; 1 g fiber; 428 mg sodium; 93 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 4 lean meat


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Recipe Categories

Style/Theme
Entertaining, casual
Everyday favorites
Budget
Comfort foods
Type of Dish
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
American
Main Ingredient
Turkey
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Valentine's Day
Publication
November/December 2009
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