Turkey Tenderloin with Cranberry-Shallot Sauce

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!).

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.

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

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!!