Turkey Tenderloin With Cranberry-Shallot Sauce
Recipe: #22398
January 07, 2016
Categories: Turkey, Cranberry, Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol Low Fat, Low Sodium, No Eggs, Non-Dairy, more
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (319.2 g)
- Calories 188.4
- Total Fat - 4.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 50.2 mg
- Sodium - 1290.3 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 3 g
- Sugars - 11.4 g
- Protein - 27.1 g
- Calcium - 33.2 mg
- Iron - 1.2 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat to 450°F.
Step 2
Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper.
Step 3
Heat 2 teaspoons oil in a large skillet over medium heat.
Step 4
Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet.
Step 5
Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
Step 6
Meanwhile, add the remaining 2 teaspoons oil to the pan.
Step 7
Add shallots and cook, stirring occasionally, until browned, 3 minutes.
Step 8
Add thyme and cook until fragrant, about 10 seconds.
Step 9
Add broth and cook, scraping up any browned bits, for 1 minute.
Step 10
Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes.
Step 11
Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute.
Step 12
Cover and remove from the heat.
Step 13
4.Let the turkey rest on a clean cutting board for 5 minutes.
Step 14
Thinly slice; serve with the sauce.
Tips
No special items needed.
1 Reviews
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