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!!
Turkey Tenderloin with Cranberry-Shallot Sauce
From EatingWell: 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.
4 Reviews for Turkey Tenderloin with Cranberry-Shallot Sauce
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.
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.
Super simple - very easy ! Even good cold the next day.