Cranberries are an excellent source of vitamin C (immune support) and a very good source of dietary fiber. This small, but nutrient-rich fruit also provides a good amount of vitamins E and K. In addition, cranberries consist of an array of phytonutrients that offer antioxidant and anti-inflammatory health benefits.
Turkey Tenderloin with Cranberry-Shallot Sauce
Makes 6 servings.
- 2 turkey tenderloins (about 1-½ 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
- 1-½ cups fresh or frozen (not thawed) cranberries
- ¼ cup dried cranberries
- 2 tablespoons light brown sugar, or to taste1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate
- Preheat oven 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°, 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.