Turkey Tenderloin With Cranberry Shallot Sauce

Recipe from Eating Well's November/December 2009 magazine; it is low carb and low calorie but packed full of flavor. This would be a great dish to serve on Thanksgiving or Christmas- you'd still have turkey, but it would be cooked in a flash! They recommend serving it with a side of mashed sweet potatoes, brussels sprouts and a glass of Reisling. UPDATE: I just made the cranberry shallot sauce. . .I used 2 large shallots instead of 4 (which was more than enough), added an additional 2T of brown sugar and about 1/4 cup of orange juice to thin it out. Good stuff! Garnished it with fresh thyme.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  turkey tenderloins (about 1 1/2 pounds total)
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground pepper
• 4  teaspoons canola oil, divided
• 4  shallots, peeled and quartered
• 2  teaspoons  chopped fresh thyme (may sub 1/2 t dried)
• 3⁄4 cup reduced-sodium chicken broth
• 1 1⁄2 cups fresh cranberries (you may use frozen, but do not thaw them)
• 1⁄4 cup dried cranberries
• 2  tablespoons light brown sugar (to taste)
• 1  tablespoon  fruit-flavored vinegar (raspberry or pomegranate)

Directions

1. Preheat the oven to 450 degrees F.
2. 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).
3. 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.
4. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.