Ingredients
-
2
-
3/4
-
1/4
-
4
-
4
-
2
-
3/4
-
1 1/2
-
1/4
-
2
-
1
-
-
-
-
Directions
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 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 , 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 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 450 Degrees F. |
|
2
Done
|
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
Done
|
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
Done
|
Let the Turkey Rest on a Clean Cutting Board For 5 Minutes. Thinly Slice; Serve With the Sauce. |
