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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.

Source: EatingWell Magazine, November/December 2009

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total:
40 mins
Servings:
6
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Ingredients

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Directions

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  • Preheat to 450 degrees F.

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  • 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 degrees , 15 to 25 minutes (depending on the sizes).

  • 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.

  • Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

202 calories; protein 28.9g; carbohydrates 13.7g; dietary fiber 1.6g; sugars 8.8g; fat 4.7g; saturated fat 0.2g; cholesterol 45mg; vitamin a iu 186.9IU; vitamin c 4.9mg; folate 5.8mcg; calcium 8.6mg; iron 1.8mg; magnesium 5.2mg; potassium 94.2mg; sodium 428mg; added sugar 7g.

1 fruit, 4 lean meat

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