Turkey Tenderloin With Cranberry Shallot Sauce

Name: Turkey Tenderloin With Cranberry Shallot Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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)

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Recipe by jenne

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: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat the oven to 450 degrees 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.

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