Turkey Tenderloin with Cranberry-Shallot Sauce
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
Preheat to 450°F.
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).
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
Tonight, I’m serving with grilled new potatoes, garden salad and fruit compote