Turkey Tenderloin with Cranberry-Shallot Sauce
2 turkey tenderloins (about 1½ pounds total)
¾ teaspoon salt, divided
¼ teaspoon freshly ground pepper
4 teaspoons canola oil, divided
4 shallots, peeled and quartered
2 teaspoons chopped fresh thyme or ½ teaspoon dried
¾ cup reduced-sodium chicken broth
1½ cups fresh or frozen (not thawed) cranberries
¼ 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 ¼ 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 ½ 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.
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.